tag:blogger.com,1999:blog-867076605755985091Tue, 03 Mar 2015 01:15:41 +0000recipeIndian cuisinedessertSecret Recipe Clubsnacksvegetarian12 Weeks of Christmas CookiescookiesbreakfastKid friendly recipesbreadchocolateGoan recipesappetisersbeveragesquick mealssidessaladsBombay Street Food SpecialCakesseafood12WOCTbakedegglessmeatlessChristmasMy PhotographyPieschickenbarsriceEaster goodiesHow toIce CreamMuffinsbeefcrochetsandwichCandyMexicanbirthday cakescakecupcakesfondant cakes12 Weeks of Christmas TreatsHealthy snacksbridal flowersdipspatternsweddingChaatDiwaliSRCTheme cakesberriescheesecakecondimentsflowerspastaporksmoothiesvegan recipeswedding cakesGreek cuisineItalian cuisinePrawnsSour Cream in MumbaiSouth Indian foodSurprise Recipe SwapTraditional Goan Christmas sweetsaccompanimentsanniversary cakebarbequebrekkiebrides bouquetbuttonholesflower girl's basketgiveawaygranolaleftoverssilk flowerssour creamtea cakewrapszucchiniAmerican cuisineBaking PartnersBrides bouquet in MumbaiBritish foodCocktailsCoconutCookie CarnivalCottage CheeseCream CheeseCream Cheese FrostingFarsaanGoa and CoorgIndian SweetsIrishKuswarMadeitMiscMithaiMumbaiRestaurant ReviewsSydneyWorkshopsappleautumnawardbananasblueberrycake tutorialcandlescaramelcoffee cakecompilationcoronetcorsiagescraftcrispscrowd pleasersdaleggsfallfrittersfrostingfrozen treatsgift optionsgluten freehandmade scarfholiday cookingjamkitchen toolsknitlambparty foodpicklespopsiclespuddingricottaroyal icingruffle scarfsaucesconessidesoupspinachstewsubstitutions in recipessummerwedding cakewedding cakes in Mumbaiwedding flowers in MumbaiMy Hobbie Lobbiehttp://www.myhobbielobbie.com/noreply@blogger.com (Trisha)Blogger294125tag:blogger.com,1999:blog-867076605755985091.post-1346987486599599785Mon, 02 Mar 2015 05:00:00 +00002015-03-01T21:10:53.056-08:00appetiserscondimentsdessertdipsfrozen treatsIce CreampopsiclesrecipesidessnackssummerzucchiniSRC: Deep Fried Zucchini with Garlic Aioli and Gummy Bear Popsicles<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">This month's <a href="http://secret-recipe-club.blogspot.com/">SRC</a> assignment was an absolute doozy. I was assigned Erin's blog, <a href="http://makingmemorieswithyourkids.com/">Making Memories with Your Kids</a>. I was really happy with this assignment, not to mention excited. I've known and admired Erin's blog since 2010. That was when I first came across her blog; we were both participating in the "12 Weeks of Christmas Cookies" bake along. Go over and have a look at all the fun she's got going there. Not only does she have some awesome recipes, but she's also got heaps of fun foods for kids, craft activities and some really amazing gift ideas for pretty much any occasion. I love looking at all the ideas she comes up with.<br /><br />For this month's SRC reveal, I decided to try out her <a href="http://makingmemorieswithyourkids.com/2013/07/deep-fried-zucchini/">Deep Fried Zucchini </a>with <a href="http://makingmemorieswithyourkids.com/2011/06/garlic-aioli-sauce/">Garlic Aioli Sauce</a>. Mainly, because that Garlic Aioli sounds so amazing I had to try it out and I needed something to have it with. Enter - Deep Fried Zucchini. Both really simple recipes, but oh so very good. I know I will be making these time and again :)<br /><br />The Aioli is nice and flavorful, but the real star, to my utter surprise was the zucchini. I expected the aioli to be my favorite. The zucchini was so good, it didn't need a dipping sauce. I have some more zucchini in the fridge and I'm going to make another batch for dinner this evening. That's how good it is. Don't take my word for it, go ahead and try it. Erin, thank you so much for this recipe. I LOVE it.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jctevu-kMJY/VPPYrhcWJrI/AAAAAAAABXk/CeCzxGCp_tY/s1600/Deep%2BFried%2BZucchini%2Bwith%2BGarlic%2BAioli%2BSauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jctevu-kMJY/VPPYrhcWJrI/AAAAAAAABXk/CeCzxGCp_tY/s1600/Deep%2BFried%2BZucchini%2Bwith%2BGarlic%2BAioli%2BSauce.jpg" height="213" width="320" /></a></div><b><br /></b><b><br /></b><b>Deep Fried Zucchini</b><br /><br />Zuchinni<br />2 eggs<br />1/4 cup buttermilk<br />1 cup breadcrumbs<br />1/2 cup Parmesan cheese<br />Salt and pepper, to taste<br />Oil, for deep frying<br /><br />Heat the oil for deep frying.<br /><br />Cut the zucchini into slices about 1/4 of an inch thick.<br /><br />In a bowl, beat the eggs and the buttermilk.<br /><br />In another bowl mix the breadcrumbs, parmesan cheese, salt and pepper.<br /><br />When the oil is hot, dip the zucchini in the egg dip and then in the crumb mixture and then carefully place in the oil.<br /><br />Fry for a couple of minutes on both sides on a medium flame, till golden brown.<br /><br />Using a slotted spoon, remove the slices from the oil and place on some kitchen paper to drain any excess oil.<br /><br />Serve hot.<br /><br /><br /><b>Garlic Aioli</b><br /><b><br /></b>1 cup mayonnaise<br />1 tbsp lemon juice<br />3-4 cloves of garlic, minced / crushed.<br /><br />Mix it all together and serve.<br /><br /><br />Here's something I haven't done before - I made dessert too. Nothing fussy but an absolute treat. When I saw <a href="http://makingmemorieswithyourkids.com/2013/08/gummy-bear-popsicles/">this</a> post on Erin's site, I couldn't go past it. I've seen this ages ago and always wanted to try it out. They just look like so much fun. I had absolutely no excuse to not make it. The next time I make these, I will have to leave the soda out a lot longer. I did it this time but evidently it needed to sit out longer. So when you try these out, if you think your soda has been out long enough to cut down the carbonated effect, keep it out a little longer ;)<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QLp_vXoSApw/VPPa5aYfIQI/AAAAAAAABXw/Zpvmo7tfucs/s1600/Gummy%2BBear%2BPopsicles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QLp_vXoSApw/VPPa5aYfIQI/AAAAAAAABXw/Zpvmo7tfucs/s1600/Gummy%2BBear%2BPopsicles.jpg" height="213" width="320" /></a></div><br /><br /><b>Gummy Bear Popsicles</b><br /><b><br /></b>Sprite<br />Gummy Bears<br /><br />Let the soda sit out for a while to let some of the fizz die out.<br /><br />Drop some gummy bears into your popsicle mould. You can use as many or as few as you like. I went for about the half way mark.<br /><br />Top up with the Sprite.<br /><br />Freeze.<br /><br />Enjoy on a hot summer's day or as it turns out on the first day of autumn here :)<br /><br />The kids will love it and so will the adults.<br /><br />There are no kids in our household and I still made it and we loved it.<br /><br /><br />Do stop by and check out what the rest of Group A whipped up this month.<br /><br /><br /></div><!-- start InLinkz script --> <div class='InLinkzContainer' id='491494' > <a rel='nofollow' href="http://new.inlinkz.com/luwpview.php?id=491494" title="click to view in an external page.">An InLinkz Link-up</a></div> <script type='text/javascript' src='//static.inlinkz.com/cs2.js?v=116'></script><!-- end InLinkz script -->http://www.myhobbielobbie.com/2015/03/src-deep-fried-zucchini-with-garlic.htmlnoreply@blogger.com (Trisha)8tag:blogger.com,1999:blog-867076605755985091.post-6080701348094210182Thu, 26 Feb 2015 23:52:00 +00002015-03-01T19:26:57.164-08:00bakedcakecoffee cakerecipericottasnacksTorta di Ricotta<div dir="ltr" style="text-align: left;" trbidi="on">After spending a year and a half in a new land, that we now call home, I still have so many ingredients to try and am trying for the first time ever. As a food blogger, you've gotta love having so many new options to play with. Today's post talks about one such ingredient. A while ago I decided to buy a tub of Ricotta cheese. I had no clue how I was going to use it. I know a lot of folks have a dish / menu in mind and then go grocery shopping, but as you can tell, I'm not that organised. I usually go to the store and wait for the ingredients to call out to me ;) &nbsp;I knew I would eventually find something online that I'd love to try. So after a while of looking around, I saw a recipe for a Ricotta cake. I knew I had to try it out. It looked simple and sounded delicious. I also learned that making ricotta at home would actually have been easier than buying some from the store. As a process, its just like making paneer with a little salt thrown in. That is something I will do the next time I make this cake.<br /><div><br /></div><div>Yes, back to the cake. It is super simple to make. You don't need to break out the equipment. A bowl and a whisk will do the trick. I love such no-fuss bakes, sometimes you need to be able to bake without having to deal with a fussy process. The resulting cake was delicious, very much like a coffee cake and not too sweet. One thing that I will do differently next time, is sprinkle a little more brown sugar over the top. Apart from that, this recipe is a keeper. I love that its not too sweet. My husband would have loved it a tad sweeter though. Try it out for yourself and see which side of the fence you fall on.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zcV4p3Pcf5o/VO-pcCCM6_I/AAAAAAAABVg/ol1VJYxs4no/s1600/Torta%2Bdi%2BRicotta%2B..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zcV4p3Pcf5o/VO-pcCCM6_I/AAAAAAAABVg/ol1VJYxs4no/s1600/Torta%2Bdi%2BRicotta%2B..jpg" height="240" width="320" /></a></div><div><br /></div><div><b>Torta di Ricotta</b></div><div><i>Recipe from: </i><a href="http://www.thehungrymouse.com/2010/05/10/torta-di-ricotta/">The Hungry Mouse</a></div><div><br /></div><div>Butter, to grease the pan</div><div>2 1/4 cups flour</div><div>4 eggs</div><div>1/2 cup dark brown sugar, plus more for sprinkling over</div><div>1 3/4 cups ricotta</div><div>Zest of 1 lemon</div><div>5 tbsp Olive oil</div><div>3/4 cup milk</div><div>1 tbsp baking powder</div><div><br /></div><div>Preheat the oven to 180ºC.</div><div><br /></div><div>Grease the baking dish with the butter.</div><div><br /></div><div>In a large mixing bowl, whisk the eggs.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-e7HuPM0LJz8/VO-t5pcwc_I/AAAAAAAABVs/-iUe8ZcVhrc/s1600/Torta%2Bdi%2BRicotta%2B-%2Bbeat%2Bthe%2Beggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-e7HuPM0LJz8/VO-t5pcwc_I/AAAAAAAABVs/-iUe8ZcVhrc/s1600/Torta%2Bdi%2BRicotta%2B-%2Bbeat%2Bthe%2Beggs.jpg" height="150" width="200" /></a></div><div><br /></div><div>Add the brown sugar.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KYsD7AViXzE/VO-uHsH1fpI/AAAAAAAABV0/IhlXUSo1UHY/s1600/Torta%2Bdi%2BRicotta%2B-%2Badd%2Bsugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KYsD7AViXzE/VO-uHsH1fpI/AAAAAAAABV0/IhlXUSo1UHY/s1600/Torta%2Bdi%2BRicotta%2B-%2Badd%2Bsugar.jpg" height="150" width="200" /></a></div><div><br /></div><div>Whisk the sugar and the eggs till frothy.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eQmpV35hUaU/VO-uZ08MKUI/AAAAAAAABV8/9UAAefYr1n0/s1600/Torta%2Bdi%2BRicotta%2B-%2Bbeat%2Bthe%2Bsugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eQmpV35hUaU/VO-uZ08MKUI/AAAAAAAABV8/9UAAefYr1n0/s1600/Torta%2Bdi%2BRicotta%2B-%2Bbeat%2Bthe%2Bsugar.jpg" height="150" width="200" /></a></div><div><br /></div><div>Add the ricotta and lemon zest.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bNldB9mANCc/VO-u7ehiAWI/AAAAAAAABWM/_h0p7uU6p5U/s1600/Torta%2Bdi%2BRicotta%2B-%2Badd%2Bricotta%2Bn%2Bzest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bNldB9mANCc/VO-u7ehiAWI/AAAAAAAABWM/_h0p7uU6p5U/s1600/Torta%2Bdi%2BRicotta%2B-%2Badd%2Bricotta%2Bn%2Bzest.jpg" height="150" width="200" /></a></div><div><br /></div><div>Add the olive oil and milk and whisk well to combine.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0GVUNsyVyZk/VO-uq9V4dFI/AAAAAAAABWE/RIfbBv_NfZs/s1600/Torta%2Bdi%2BRicotta%2B-%2BBeat%2Bin%2Bricotta%2Bn%2Bzest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0GVUNsyVyZk/VO-uq9V4dFI/AAAAAAAABWE/RIfbBv_NfZs/s1600/Torta%2Bdi%2BRicotta%2B-%2BBeat%2Bin%2Bricotta%2Bn%2Bzest.jpg" height="150" width="200" /></a></div><div><br /></div><div>In a separate bowl combine the flour and baking powder. Then add it to the mix.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vd3XKvuxfO0/VO-viJa7xFI/AAAAAAAABWU/2WY7mDpazd8/s1600/Torta%2Bdi%2BRicotta%2B-%2BAdd%2Bthe%2Bflour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vd3XKvuxfO0/VO-viJa7xFI/AAAAAAAABWU/2WY7mDpazd8/s1600/Torta%2Bdi%2BRicotta%2B-%2BAdd%2Bthe%2Bflour.jpg" height="150" width="200" /></a></div><div><br /></div><div>Fold in the flour until the batter just comes together.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pen3qTKTqos/VO-vtUWB8sI/AAAAAAAABWc/4shO2LC14WM/s1600/Torta%2Bdi%2BRicotta%2B-%2BFold%2Bin%2Bflour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pen3qTKTqos/VO-vtUWB8sI/AAAAAAAABWc/4shO2LC14WM/s1600/Torta%2Bdi%2BRicotta%2B-%2BFold%2Bin%2Bflour.jpg" height="150" width="200" /></a></div><div><br /></div><div>Spoon the batter into the greased pan and lightly smooth the surface with a spatula.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-21V8vxBdRzI/VO-1TW6cUtI/AAAAAAAABWs/SeQh_f32_9A/s1600/Torta%2Bdi%2BRicotta%2B-%2BBatter%2Bin%2Bcake%2Bpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-21V8vxBdRzI/VO-1TW6cUtI/AAAAAAAABWs/SeQh_f32_9A/s1600/Torta%2Bdi%2BRicotta%2B-%2BBatter%2Bin%2Bcake%2Bpan.jpg" height="150" width="200" /></a></div><br /></div><div>Sprinkle the top with brown sugar. (Remember to be generous with the brown sugar.)<br /><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wnfrwfgzZqA/VO-1eVC1PrI/AAAAAAAABW0/ocRghVIFZDs/s1600/Torta%2Bdi%2BRicotta%2B-%2BSprinkle%2Bbrown%2Bsugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wnfrwfgzZqA/VO-1eVC1PrI/AAAAAAAABW0/ocRghVIFZDs/s1600/Torta%2Bdi%2BRicotta%2B-%2BSprinkle%2Bbrown%2Bsugar.jpg" height="150" width="200" /></a></div><br /></div><div>Bake for 35-40 minutes until the top is nicely browned and a toothpick pierced through the centre of the cake comes out clean.</div><div><br /></div><div>Let it cool in the pan for about 20 minutes.</div><div><br /></div><div>Unmould and let it cool completely.</div><div><br /></div><div>Enjoy!!!</div><div><br /></div><div><i><b>NOTES:</b></i></div><div>1) Be generous with sprinkling the brown sugar on the top.</div><div>2) This recipe yields a 9 1/2 inch cake.</div><div>3) Preferably, use a loose bottomed, springform cake pan. I made this cake back when I didn't have one, so I just used a glass baking dish. I would have liked to use a proper pan though.</div></div>http://www.myhobbielobbie.com/2015/02/torta-di-ricotta.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-5076435906713213677Wed, 18 Feb 2015 21:55:00 +00002015-02-18T13:55:51.875-08:00dalmeatlessrecipesidespinachvegetarianChana Dal with Spinach<div dir="ltr" style="text-align: left;" trbidi="on">This post comes with a little bit of a back story. One, that made me very sceptical about trying it out. Back in the day when we stayed over at my in-laws place for a short while, a chana dal with spinach would ever so often appear in the dinner rotation. I usually am very tolerant with food and will eat anything gratefully. So, I somehow ate what was essentially a bland mash of spinach and chana dal. Not one of my favorite food memories. Turns out this dish used to be made very well by my late mother in law, but the gang hasn't been able to replicate or even come close to the dish she used to prepare. My husband often asked my to try it out. Between you and me, I was not very eager, after tasting the infamous mush.<br /><br />Eventually I gave in to his requests and decided to look online for a version that might appear like it would be better than what I'd had in the past. A recipe I found on Taste.com.au piqued my interest and I decided to give it a try. I am so glad that I did. My version is very loosely based on that recipe. The resulting chana dal with spinach is really good. It packs a good amount of flavour and textures and has worked its way into my heart and my dinner rotation.<br /><br />It is a simple dish and you can choose to serve it with some rotis / chapatis or as a side to your favourite meat dish.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YQX8pRrisYU/VOUEmEtBr1I/AAAAAAAABVM/2OKGgsP6aTI/s1600/Chana%2BDal%2Bwith%2BSpinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YQX8pRrisYU/VOUEmEtBr1I/AAAAAAAABVM/2OKGgsP6aTI/s1600/Chana%2BDal%2Bwith%2BSpinach.jpg" height="240" width="320" /></a></div><br /><b>Chana Dal with Spinach</b><br />Adapted from: <a href="http://www.taste.com.au/recipes/22710/chana+dahl">Taste.com.au</a><br /><br />125g Chana dal<br />1 tsp freshly grated ginger<br />2 green chillies, finely chopped (You can use just one if you'd like)<br />1/2 tsp turmeric powder<br />1 tomato, chopped<br />1 tbsp ghee (clarified butter)<br />1 tsp cumin seeds<br />6 fresh curry leaves<br />3 garlic cloves, finely sliced<br />2 cups spinach leaves, roughly chopped (You can also use baby spinach)<br />Salt, to taste<br /><br />Wash the chana dal a couple of times in water and drain.<br /><br />Soak the chana dal for about an hour. Drain the water.<br /><br />Boil the chana dal in some fresh water (about 3 cups) and a tsp of salt. After it comes to a boil, reduce the heat and simmer for about 30 minutes. Cook the dal till it has softened but still has some bite to it. You DO NOT want a mush.<br /><br />Drain and reserve some of the liquids.<br /><br />Heat the ghee in a large pan over medium high heat.<br /><br />Add the curry leaves, garlic and cumin.<br /><br />Once the cumin sputters, add the ginger, chilli and turmeric and stir to mix well.<br /><br />Once the spices have turned fragrant and have mixed well (should take about a minute or so).<br /><br />Add the chopped tomato and stir. Cook for a couple of minutes, till the tomato softens and breaks down a little.<br /><br />Add the chopped spinach / baby spinach and stir it into the spices till it has just wilted.<br /><br />Add the drained chana dal and stir through. You can add a tablespoon or 2 of the reserved liquid, if you think it is too dry.<br /><br />You want the liquid to all mostly dry up. Add it one tbsp at a time. You just want enough liquid to help warm the dal through without burning. You may not need any of the liquid at all.<br /><br />Check the seasoning and add more salt if needed.<br /><br />Serve hot.<br /><br /><br /></div>http://www.myhobbielobbie.com/2015/02/chana-dal-with-spinach.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-2546259544776314285Mon, 16 Feb 2015 23:19:00 +00002015-02-16T15:19:29.744-08:00pastarecipePasta and Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">This is one of my favorite recipe when I have ground meat on hand and want a meal thats warm, hearty and quick. There are a couple of processes involved, but with a little planning, this makes for a good weeknight meal. This time around I've used ground turkey for the meatballs, but I've also used, ground beef and chicken in the past and they work equally well. If I am using beef, I just add a tablespoon of Worcestershire sauce to the mix. These pictures are from when I was restricted to cooking in a kitchenette the size of a box, so if I can do it, you sure can.<br /><div><br /></div><div>To make life a little easier, you can make the meatballs and the sauce ahead of time, if you'd like. Sometimes I fry up the meatballs and store them in the fridge for a few days till I'm ready to use them. They also make a great meatball sub.&nbsp;</div><div><br /></div><div>Here's how I make this recipe - I start on the sauce and while the sauce is simmering, I prep the meatballs and grate the cheese. When I'm frying up the meatballs, I boil the pasta alongside. At times, I've had all three happening at the same time as well. Just make sure you keep an eye on everything. I usually serve this with a nice fresh salad and at times some garlic bread, and that for me is the perfect meal, or atleast it makes me a very happy camper.&nbsp;</div><div><br /></div><div>Another thing worth noting, is that while the the sauce and meatballs sitting over a bed of pasta might make a prettier picture, I would recommend stirring the sauce through the pasta before serving up. And its not just me, I was reading up someplace and a lot of people vouch for the fact that the meal is more flavourful when you toss the pasta and sauce together before serving.<br /><br />If you don't have ground meat at hand, cocktail sausages / frankfurters cut into little slices also do the job. Precooked (grilled or roasted) chicken and shredded, works nicely too. I love how versatile this recipe is.&nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-x3pMvSXsF5I/VMbKRdSBswI/AAAAAAAABUM/z9vribUHQfo/s1600/Pasta%2Band%2BMeatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x3pMvSXsF5I/VMbKRdSBswI/AAAAAAAABUM/z9vribUHQfo/s1600/Pasta%2Band%2BMeatballs.jpg" height="240" width="320" /></a></div><div><br /></div><div><br /><b>Pasta and Meatballs</b><br /><b><br /></b><i>For the meatballs -</i><br /><br />500g ground turkey<br />1 onion, finely chopped<br />1 -2 green / red chillies, finely chopped<br />Salt, to taste<br />Freshly cracked black pepper, to taste<br />1 egg<br />2 slices of bread, soaked in water for a minute or so, squeeze to drain all liquid and crumble<br />1/2 tsp turmeric powder<br />1 tsp red chilly powder<br />A couple of tbsp Vegetable oil<br /><br />In a large bowl, mix all the ingredients, except the vegetable oil<br /><br />Form into meatballs.<br /><br />Heat a pan with a tablespoon of vegetable oil.<br /><br />Fry the meatballs till they are golden brown.<br /><br />Take off the heat and keep aside.<br /><br /><b><i>NOTE:</i> </b>You may need to fry the meatballs in batches. Add more oil to the pan between batches as needed.<br /><br /><br /><i>For the sauce -</i><br /><br />2 cloves of garlic, peeled and finely chopped<br />1/2 onion, finely chopped<br />1/4-1/2 green capsicum, chopped<br />1/2 tsp dried mixed Italian herbs (you can use fresh if you have them on hand)<br />1/2 tsp red chilli flakes, optional<br />1 tsp smoked paprika powder<br />1 can whole peeled tomatoes / diced tomatoes<br />Salt, to taste<br />Freshly cracked pepper, to taste<br />1 tbsp olive oil<br /><br />Place a saucepan over medium heat and pour in the olive oil.<br /><br />Tip in the chopped garlic and saute for a few seconds till nice and fragrant. You do not want the garlic to burn.<br /><br />Add the onion and fry off till the onions have softened.<br /><br />Add the capsicum and stir fry for a couple of minutes.<br /><br />Add the herbs and spices and stir well .<br /><br />Add the can of tomatoes. If you are using whole peeled tomatoes, just use your spoon to break them down for a chunky sauce. If you want a smoother sauce, blitz the tomatoes in the food processor and then add it to the saucepan. I like mine chunky. (Also worth noting is they say the quality of tomatoes used to can whole, peeled tomatoes is better. The slightly more compromised / bruised ones go to make the canned crushed / diced tomatoes.)<br /><br />Add salt to taste. Bring to a boil.<br /><br />I add about 1/4 can of water (use the tomato can to measure and swirl it around to use up all the rest of the tomato sauce) and add as needed, to give you the desired consistency. Let it come to a boil again.<br /><br />Cover and let the sauce simmer for about 10-15 minutes on low heat. The flavour in the sauce deepens with simmering.</div><div><br /></div><div>Add the meatballs / chopped up sausages / shredded chicken. Gently stir and let it simmer till everything has warmed through.</div><div><br /></div><div><br /></div><div><i>For finishing the pasta -&nbsp;</i></div><div><i><br /></i></div><div>While the sauce is simmering, boil your pasta according to the package instructions.</div><div><br /></div><div>Add the sauce to the cooked and drained pasta gradually, depending on how much sauce you like with your pasta.</div><div><br /></div><div>Toss well and plate up.</div><div><br /></div><div>Grate some parmesan cheese over the top and serve.</div><div><br /></div><div><br /></div><div>If I have any sauce leftover, I use it as a base sauce for pizza. You could also use it to make some meatball subs. Yummm!</div><div><br /></div><div><br /></div></div>http://www.myhobbielobbie.com/2015/02/pasta-and-meatballs.htmlnoreply@blogger.com (Trisha)2tag:blogger.com,1999:blog-867076605755985091.post-3129947151245947716Mon, 02 Feb 2015 05:00:00 +00002015-02-01T21:00:09.045-08:00bakedbananasbarsCream CheeseCream Cheese FrostingfrostingrecipeSecret Recipe ClubSRCSRC: Banana Bars with Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">I've been in a bit of a cooking / baking rut recently. I've been walking into the kitchen totally uninspired and seem to be just going through the motions. But that thankfully is in the past. Thanks to this months <a href="http://secret-recipe-club.blogspot.com/">SRC</a> assignment, I'm on a roll. This lovely lady and her blog are so inspirational. I've been admiring her blog for a while. I first came across Kate's blog <a href="http://kitchentrialanderror.blogspot.com/">Kitchen Trial &amp; Error</a> in Nov-Dec 2011 when I was participating in the 12 Weeks of Christmas Cookies Challenge and I spotted her recipe for homemade <a href="http://kitchentrialanderror.blogspot.com.au/2011/05/creamy-mints.html">Creamy Mints</a>. Kate and I seem to have in common our love of homemade and freshly baked goodies at home, and amazingly both our households seem to love garlic and mushrooms too. Her lovely family comprises of her husband and 2 very handsome little boys. Kate's blog - what can I say about it! It is one that brims over with amazing recipes and gorgeous pictures. She has a massive collection of delicious recipes that spans quite a few ingredients, techniques and courses, which means there's bound to be something for everyone. So what are you waiting for? Pop over and say Hi to Kate!<br /><br />So as you can imagine, I had a heck of a task picking one recipe for the reveal. Along with the <a href="http://kitchentrialanderror.blogspot.com.au/2011/05/creamy-mints.html">creamy mints</a>, the shortlist also comprised of her <a href="http://kitchentrialanderror.blogspot.com.au/2012/09/cheesy-potato-soup-with-ham.html">Cheesy Potato Soup with Ham</a>, <a href="http://kitchentrialanderror.blogspot.com.au/2012/03/marshmallows-12in2012.html">Marshmallows</a>, <a href="http://kitchentrialanderror.blogspot.com.au/2011/12/gnocchi-success.html">Gnocchi</a>, <a href="http://kitchentrialanderror.blogspot.com.au/2011/12/churros.html">Churros</a>&nbsp;and <a href="http://kitchentrialanderror.blogspot.com.au/2010/06/banana-bars.html">Banana Bars</a>, among many others that caught my eye. Well, you've probably guessed by now that I made the Banana bars with a Cream Cheese Frosting. The fact that I had 4 bananas slightly past their prime sitting on my counter, helped a lot in the decision making process. So I went with it and was very happy with the outcome. The recipe for the bars and the frosting is super easy to put together and is absolutely delicious. The banana bar base is moist and flavourful and honestly, I could eat it just like that without the frosting or anything. But for all you cream cheese frosting lovers out there, you'll be happy to hear that the frosting takes it to a whole other level of deliciousness. These bars keep very well too. We had these as tea time treats and I might or might not have had a couple of these as dessert after lunch on my days off ;) I simply covered them with cling film and refrigerated them and took them out of the fridge and placed them on the kitchen counter about an hour before eating them and it lasted about a week. It might have lasted longer, but we'd happily devoured it by then.<br /><br />I stuck to the original recipe. Only difference is I used 4 bananas instead of 3, since I wanted to use all 4 bananas that I had. Also, you'll see from Kate's pictures (which are so much prettier that mine will ever be) that I used a different sized pan. She recommends a 9"x13" pan. I used a 9"x9" since that's all I had. So I cut my bars into smaller sizes, since they would be a lot thicker than hers.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5SRXEFtJUOg/VM67ozPO2sI/AAAAAAAABUc/YeSdHCH8Foo/s1600/Banana%2Bbars%2Bwith%2BCream%2BCheese%2Bfrosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5SRXEFtJUOg/VM67ozPO2sI/AAAAAAAABUc/YeSdHCH8Foo/s1600/Banana%2Bbars%2Bwith%2BCream%2BCheese%2Bfrosting.jpg" height="213" width="320" /></a></div><br /><b>Banana Bars</b><br /><i>Yields 16 pieces</i><br /><i><br /></i>For the bars -<br />4 ripe bananas<br />1 cup sugar<br />1/3 cup vegetable oil<br />2 eggs<br />1 cup all purpose flour<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1 tsp cinnamon<br />A pinch of salt<br /><br />Heat the oven to 180ºC and grease the baking pan.<br /><br />Peel and mash the bananas in a large bowl.<br /><br />Mix in the sugar, oil and eggs till well combined.<br /><br />Stir in the flour, baking powder, baking soda, cinnamon and salt.<br /><br />Pour into a the prepared baking pan and bake for about 40-45 minutes or till done. (Note this was because I used a smaller pan resulting in thicker bars. If you are using a 9"x13" pan, the bars will be thinner and you'll need to start checking to see if its done around the 20 minute mark.)<br /><br />Cool the bars completely before frosting.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2iQkjbuQg_s/VM6-qHRY6kI/AAAAAAAABUo/pAw1SXAbWUM/s1600/Banana%2Bbars%2Bfrom%2Bthe%2Boven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2iQkjbuQg_s/VM6-qHRY6kI/AAAAAAAABUo/pAw1SXAbWUM/s1600/Banana%2Bbars%2Bfrom%2Bthe%2Boven.jpg" height="213" width="320" /></a></div><br /><br />While the bars are cooling, you can make the frosting.<br /><br /><br />For the Cream Cheese frosting -<br />3 oz Cream Cheese, at room temperature<br />1/4 cup butter, at room temperature<br />A splash of vanilla<br />3 cups icing sugar<br /><br />Beat the cream cheese and butter till well combined.<br /><br />Add the vanilla and the icing sugar half a cup at a time and beat between additions till you get the desired consistency. I ended up using the whole 3 cups.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xVIGYcz17hQ/VM6-01dDL7I/AAAAAAAABUw/oRhIfMVN1t4/s1600/Cream%2BCheese%2Bfrosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xVIGYcz17hQ/VM6-01dDL7I/AAAAAAAABUw/oRhIfMVN1t4/s1600/Cream%2BCheese%2Bfrosting.jpg" height="213" width="320" /></a></div><br /><br /><br />To assemble -<br /><br />When the banana bread has cooled through completely, spread the Cream Cheese frosting over the top.<br /><br />Cut into bars / squares.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kZu1-9dhgIw/VM6_A_el-nI/AAAAAAAABU4/7dR4wKJWSNM/s1600/Banana%2Bbars%2Bfrosted%2Bn%2Bcut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kZu1-9dhgIw/VM6_A_el-nI/AAAAAAAABU4/7dR4wKJWSNM/s1600/Banana%2Bbars%2Bfrosted%2Bn%2Bcut.jpg" height="213" width="320" /></a></div><br /><br />Enjoy!!!<br /><br /><br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="475447"><a href="http://new.inlinkz.com/luwpview.php?id=475447" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="//static.inlinkz.com/cs2.js?v=116" type="text/javascript"></script><!-- end InLinkz script --> </div>http://www.myhobbielobbie.com/2015/02/src-banana-bars-with-cream-cheese.htmlnoreply@blogger.com (Trisha)17tag:blogger.com,1999:blog-867076605755985091.post-935499133395387014Fri, 09 Jan 2015 12:57:00 +00002015-01-09T04:57:17.911-08:00bakedcakeCakeschocolaterecipeChocolate Mud Cake with Dark Chocolate Ganache<div dir="ltr" style="text-align: left;" trbidi="on">Today, let me tell you a little story. Its a story about a cake that looked a little ordinary. But we've all heard about how looks are deceptive, and in this case it was so very true. I made this cake a while ago and have no idea why I hadn't gotten around to posting about it yet. I made this cake for my husband's birthday last February. To give you a little perspective, at the end of January last year, we finally moved into an apartment here in Sydney, before which we were in a little studio apartment with a little kitchenette for the previous six months. I was excited to have a kitchen, but we'd only just moved and were still working on getting everything in place, namely furniture, appliances and the like. I knew I wanted to bake my husband his birthday cake, because he honestly doesn't care for the store-bought stuff anymore and I hadn't baked in more than 10 months.<br /><br />So with a single cake pan and a wooden spoon, I set out to bake this cake. Please excuse the aesthetics on this one and don't let it fool you for a single moment. This cake was so very good, I was amazed. I know I will make this recipe again. This cake was down right delicious. I think I might've jumped the gun when I tried to sandwich the cake with the icing. I now know better. I would've had a better looking cake had I just iced it on top. Which is why I don't have a picture of the entire cake, just one enticing piece :) &nbsp;That's something I know I will do differently the next time. But all said, this is a winner of a recipe.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H8vUz7YK6bw/VK_OfNsKtxI/AAAAAAAABT8/sw_eRcDeYRw/s1600/Chocolate%2BMud%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-H8vUz7YK6bw/VK_OfNsKtxI/AAAAAAAABT8/sw_eRcDeYRw/s1600/Chocolate%2BMud%2BCake.jpg" height="240" width="320" /></a></div><br /><br /><b>Chocolate Mud Cake with Dark Chocolate Ganache</b><br /><i>Adapted</i><i>&nbsp;from: <a href="http://gracessweetlife.com/2010/08/chocolate-mud-cake-dark-chocolate-ganache-and-sweet-glazed-cherries/">La Mia Vita Dolce</a></i><br /><br /><i><b>For the cake -&nbsp;</b></i><br />400g butter, chopped into cubes<br />400g dark chocolate, chopped<br />15g instant coffee powder<br />2 tsp vanilla extract<br />60 ml water<br />225g all-purpose flour<br />1 tsp baking powder<br />25g cocoa<br />6 large eggs<br />440g caster sugar<br /><br />Preheat the oven to 160°C.<br /><br />Line a 9" round cake tin with parchment paper and lightly grease it.<br /><br />Place the butter, chocolate, coffee, vanilla and water in a saucepan over low heat. Stir and heat till melted. Set aside and cool to room temperature.<br /><br />Sift the flour and cocoa into a bowl. Sift another 2 times.<br /><br />Beat the eggs and sugar till pale and thick.<br /><br />Add the chocolate mixture and beat till combined.<br /><br />Fold in the flour cocoa mixture.<br /><br />Pour the batter into the prepared cake tin.<br /><br />Bake for 90 minutes or till done.<br /><br />Leave it in the baking tin to cool for about 10 minutes.<br /><br />Take it out of the cake tin and cool it down completely.<br /><br />Note: According to the Donna Hay Magazine, where this recipe is originally from, she recommends testing a mud cake with a skewer. Piece the skewer into the center of the cake. It will emerge coated in cake. Roll the cake from the skewer onto your fingertips. If it balls up and feels tacky, the cake is done. Take the cake out of the oven.<br /><br /><br /><i><b>For the ganache -</b></i><br /><i><br /></i>250 ml single cream<br />300g dark chocolate, chopped<br /><i><br /></i>Place the cream and chocolate in a saucepan over low heat and stir till melted and smooth.<br /><br />Cool to room temperature.<br /><br /><br /><b><i>To assemble -&nbsp;</i></b><br /><br />When the cake has completely cooled, spread the completely cooled ganache over the cake.<br /><br />Serve.<br /><br />Note: I did cut and split the cake into 2 layers and placed some ganache in the center. This is something I won't do the next time, it just messes up the finish. I would recommend baking the layers separately, if you're keen on a layered mud cake.&nbsp;<i>&nbsp;</i><br /><br /><br /></div>http://www.myhobbielobbie.com/2015/01/chocolate-mud-cake-with-dark-chocolate.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-2690288868066334827Mon, 15 Dec 2014 05:00:00 +00002014-12-14T21:00:01.958-08:00Cookie CarnivalcookiesrecipeSecret Recipe ClubSRCSRC Cookie Carnival: Ginger Molasses Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div>Welcome to a special edition of the <a href="http://secret-recipe-club.blogspot.com.au/">Secret Recipe Club</a>. As some of you know, I've been a part of this super fun club for a couple of years now and needless to say I love every minute of it. This month you would have noticed, this is my second post for the club. This post is a little different. Our brave leader, Sarah of <a href="http://www.fantasticalsharing.com/">Fastantical Sharing of Recipes</a> came up with the brilliant suggestion that in time for Christmas, we should get together across our 4 groups and do a Cookie post. I can't wait to see what everyone comes up with.<br /><br />For this special reveal of the SRC, I was assigned Lauren's blog '<a href="http://sewyoucancook.wordpress.com/">Sew You Think You Can Cook</a>' - what a clever name; I do love a good pun. Get this Lauren is an aerospace engineer and hopes to become a caterer one day. Not only does she cook, but she also crafts - quilting, cross stitch and scrapbooking, to name a few. I like that because I love to dabble in a few crafts myself. Like me she loves Holiday decorations. I think we'd get along very well. I enjoy cross stitch but have never tried my hand at quilting. But after checking out a few tutorials on Lauren's blog, I am so tempted. I think I will soon try my hand at it. :)<br /><br />For now however, I will have to be satisfied just baking one of her cookie recipes. And when I saw her recipe for <a href="http://sewyoucancook.wordpress.com/2014/07/01/ginger-molasses-cookies/">Ginger Molasses Cookies</a>, I knew I was going to make it. I love a good Gingersnap cookie, have loved them since I was a child, and the mild spices seem perfect for Christmas.<br /><br />Just a couple of changes to the recipe. The original one uses unsalted butter and 1/2 tsp salt. I just used salted butter, since thats all I had, and I left out the salt. Also, I used treacle instead of molasses. I couldn't find molasses in any of the local store here; shocking (I think) at this time of the year.<br /><br />The cookies were lovely. Crunchy on the outside and slightly chewy on the inside, with just the right amount of sweetness. The only change I will make the next time I make these cookies, will be to cut down on the ground cloves. It was a little strong for me. But overall, this recipe is a keeper. Thank you Lauren, for sharing this recipe.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HbwrqBtbbVQ/VI5I2u5b1LI/AAAAAAAABTk/iJ3DMrzT5aM/s1600/Ginger%2BMolasses%2BCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HbwrqBtbbVQ/VI5I2u5b1LI/AAAAAAAABTk/iJ3DMrzT5aM/s1600/Ginger%2BMolasses%2BCookies.jpg" height="222" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b>Ginger Molasses Cookies</b><br /><b><br /></b>115g butter<br />1/2 cup sugar, plus more for rolling the cookies in<br />1 cup brown sugar<br />1/3 cup molasses<br />2 egg whites<br />2 1/2 cups flour<br />1 1/2 tsp baking soda<br />3/4 tsp cinnamon<br />1 tsp ground ginger<br /><br />Preheat your oven to 180°C.<br /><br />Beat the butter and sugars till combined.<br /><br />Add the molasses and mix.<br /><br />And the egg whites and mix till combined.<br /><br />In another bowl, mix the dry ingredients, namely the flour, baking soda and spices.<br /><br />Add the dry ingredients to the butter-sugar mix in two parts, mixing well between each addition.<br /><br />Roll the dough into 1" balls.<br /><br />Roll the balls in some granulated white sugar.<br /><br />Place on a parchment lined baking sheet.<br /><br />Bake for about 10-12 minutes.<br /><br />Leave the cookies to cool off on the tray.<br /><br />Enjoy!<br /><br /><br />NOTE:<br /><i>If you find the dough too sticky to handle, refrigerate the dough for about 5 minutes and then try.</i><br /><br /><br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="466887"><a href="http://new.inlinkz.com/luwpview.php?id=466887" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="//static.inlinkz.com/cs2.js?v=115" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/12/src-cookie-carnival-ginger-molasses.htmlnoreply@blogger.com (Trisha)22tag:blogger.com,1999:blog-867076605755985091.post-5722050037257886128Mon, 01 Dec 2014 05:00:00 +00002014-12-01T00:30:46.849-08:00breakfastgranolarecipeSecret Recipe ClubSRCSRC: Homemade Pecan Muesli<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Welcome to this months edition of the <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>. This month I was assigned Claire's blog - <a href="http://clairekcreations.com/">Claire K Creations</a>. Claire is from Australia and it is so much fun teaming up with another Aussie blog. She has loads of recipes, posts on local farmers markets and some posts on crafts and gardening that I really enjoyed reading. I must start off by saying I love-love-LOVE Claire's blog. I wanted to make every single recipe I saw. I had such a hard time picking a recipe for this month's reveal. Check out her recipe index and you'll see what I'm talking about. I love Claire's posts on snacks and food that people usually pick up in the freezer aisle that can be made at home and honestly, looks (and I'm very sure, tastes) so much better than store bought. I've bookmarked her recipes for <a href="http://clairekcreations.com/2010/11/party-pies/">Party Pies</a>, <a href="http://clairekcreations.com/2013/09/healthy-savoury-mince-pies/">Healthy Savory Mince Pies</a>, <a href="http://clairekcreations.com/2013/02/ham-cheese-and-chive-quiche/">Ham Cheese &amp; Chive Quiche</a>&nbsp;and this <a href="http://clairekcreations.com/2014/07/ham-and-vegetable-mini-frittatas/">Ham &amp; Vegetable Fritata</a>&nbsp;to try out soon. Oh, and did I mention that I have a list of other bakes and treats that I've bookmarked too. Thanks for the inspiration Claire! You've found a new follower in me :)<br /><br /><br />For this months reveal, I decided to try out her recipe for <a href="http://clairekcreations.com/2012/06/macadamia-toasted-muesli-with-apple-juice/">Macadamia toasted muesli</a>. Very recently, I had tried out some muesli with pecans in it and I quite liked it. So I decided to swap in pecans for the macadamia. My next batch will be a macadamia one for sure. I have made muesli at home before. But what I really like about this recipe is that there is no added sugar. It just uses a bit of apple juice for sweetness and moisture. I used a juice without added sugar. It was really easy to whip up a batch. I don't know why I haven't been making my own muesli more often. Just four easy steps and pop it in the oven.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-B1mUudQskMc/VHueJufjLBI/AAAAAAAABR8/yVHnvt29bV0/s1600/Muesli%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-B1mUudQskMc/VHueJufjLBI/AAAAAAAABR8/yVHnvt29bV0/s1600/Muesli%2Bcollage.jpg" height="320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZiX23eQuHBE/VHuzk4SIbuI/AAAAAAAABSw/Qmn9MRbGAl8/s1600/Homemade%2BPecan%2BMuesli%2Bto%2Bgo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZiX23eQuHBE/VHuzk4SIbuI/AAAAAAAABSw/Qmn9MRbGAl8/s1600/Homemade%2BPecan%2BMuesli%2Bto%2Bgo.jpg" height="213" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Homemade Pecan Muesli</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 cups rolled oats</div><div class="separator" style="clear: both; text-align: left;">1/4 cup dessicated coconut</div><div class="separator" style="clear: both; text-align: left;">1/2 cup mixed seeds and nuts (I used equal quantities of pepitas, sunflower seeds and chopped almonds)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped pecans</div><div class="separator" style="clear: both; text-align: left;">1 tsp cinnamon powder</div><div class="separator" style="clear: both; text-align: left;">1/2 cup apple juice</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Measure out your dry ingredients in a large mixing bowl.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TU1Vxwv_V2o/VHugSyHtUpI/AAAAAAAABSg/G03ZGqmblZQ/s1600/Muesli%2BIngredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TU1Vxwv_V2o/VHugSyHtUpI/AAAAAAAABSg/G03ZGqmblZQ/s1600/Muesli%2BIngredients.jpg" height="213" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Mix the dry ingredients in the bowl.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BuTdRbB8HcA/VHue9KP5v5I/AAAAAAAABSM/RIbpEIObuck/s1600/Muesli%2BIng.%2BDry%2Bmixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BuTdRbB8HcA/VHue9KP5v5I/AAAAAAAABSM/RIbpEIObuck/s1600/Muesli%2BIng.%2BDry%2Bmixed.jpg" height="213" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Add the apple juice to the dry ingredients and stir through.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gR3oZ6eMC6w/VHufETwgr9I/AAAAAAAABSU/ut5JK6Bgh60/s1600/Muesli%2Bing.%2Bmixed%2Bthru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gR3oZ6eMC6w/VHufETwgr9I/AAAAAAAABSU/ut5JK6Bgh60/s1600/Muesli%2Bing.%2Bmixed%2Bthru.jpg" height="213" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">4. Place the m<span style="font-family: inherit;">ix o</span>n a baking tray that has been lined with baking paper and bake @120°C for an hour. Stir through with a fork every 15 minutes while it is baking to make sure the ingredients at the bottom get their time on the top to toast off nicely.</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;"><br /></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-E4Vl4T-VZjw/VHue8ZefZrI/AAAAAAAABSE/TwooK7HwlJw/s1600/Muesli%2B-%2Bready%2Bfor%2Bthe%2Boven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-E4Vl4T-VZjw/VHue8ZefZrI/AAAAAAAABSE/TwooK7HwlJw/s1600/Muesli%2B-%2Bready%2Bfor%2Bthe%2Boven.jpg" height="213" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>&nbsp;Let the muesli cool down completely before you store it.<br /><br /><br />A little jar of this homemade muesli prettied up with some ribbon and a little gift tag would make such a nice little gift / hostess gift this holiday season.<br /><div><br /></div>For a good breakfast to go option, serve up this muesli with yogurt and some berries. Look at what I found at the store recently; a little Sistema container that lets you keep your muesli and yogurt with berries separate so that it doesn't get soggy. And the little yogurt container has a slot for a spoon too. I'm so glad I found it. I need to pick up one of these for hubby too.<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DQnBtOa9EWM/VHuzqOiLl4I/AAAAAAAABS4/ApJAT3HzIWg/s1600/Brekkie%2Bto%2Bgo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DQnBtOa9EWM/VHuzqOiLl4I/AAAAAAAABS4/ApJAT3HzIWg/s1600/Brekkie%2Bto%2Bgo.jpg" height="213" width="320" /></a></div><br /><br /><i>DISCLAIMER: This is NOT a sponsored post. I'm sharing a product that I find amazing with you.</i><br /><br /><br />If you'd like to be a part of the Club and join in the reveals, you can read all about it and sign up <a href="http://secret-recipe-club.blogspot.com/">here</a>.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="InLinkzContainer" id="454468"><a href="http://new.inlinkz.com/luwpview.php?id=454468" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="//static.inlinkz.com/cs2.js?v=115" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/11/src-homemade-pecan-muesli.htmlnoreply@blogger.com (Trisha)12tag:blogger.com,1999:blog-867076605755985091.post-4060028256319002482Tue, 11 Nov 2014 00:00:00 +00002014-11-10T16:00:08.926-08:00appleautumncrispsdessertfallrecipeAlmond-Apple Crisp<div dir="ltr" style="text-align: left;" trbidi="on">You're probably wondering why I'm posting an apple crisp recipe in the middle of Spring. Well, you know the last few months have been super busy and I haven't been regular with the posts here. Today, I have a little time on my hands and was looking through some of the pictures I've taken of posts I'm hoping to get done soon and this one jumped out. I realized I hadn't shared this recipe with you yet and I thought it would be a good opportunity to do that. You see, like I've said in the past, I have been cooking and baking, I just haven't gotten around to posting yet.<br /><br />I know while we're enjoying the slight warming of the weather, most of you are in the middle of autumn / fall and you should have plentiful access to some apples. Now, I've had my share of apple cobblers and pies before, but this little dessert is in a league of its own. The crisp almond topping adds a whole new dimension to the apple-cinnamon mix. Its adds some crunch and pairs with the apples so well, you have to eat it to believe it. In the picture, I've only captured the crisp, but you could serve it up with some vanilla custard or some lovely vanilla bean ice cream. <br /><br />The only thing I did differently, is I left the skin on the apples. But if you don't like it, you could peel them. Oh yeah, I also left out the nutmeg. This recipe is a sure keeper. I see myself making this over and over again.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oAexkKvyHIw/VGBWiA3nfKI/AAAAAAAABRc/yzgL6G0_Vyg/s1600/Almond-Apple%2BCrisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oAexkKvyHIw/VGBWiA3nfKI/AAAAAAAABRc/yzgL6G0_Vyg/s1600/Almond-Apple%2BCrisp.jpg" height="240" width="320" /></a></div><br /><br /><b>Almond-Apple Crisp</b><br />(Recipe from: <a href="http://www.browneyedbaker.com/almond-apple-crisp/">Brown Eyed Baker</a>)<br /><br /><i>For the apple filling -&nbsp;</i><br />1 1/2 pounds Granny Smith apples, cored and chopped into small pieces<br />1 1/2 pounds Red Delicious / Gala apples<br />1/2 tsp cornstarch<br />4 tsp lemon juice<br />2/3 cup sugar<br />A pinch of salt<br />A pinch of cinnamon powder<br /><br /><i>For the Almond Crisp topping -&nbsp;</i><br />3/4 cup all purpose flour<br />3/4 cup light brown sugar<br />1/2 cup slivered almonds, crumbled with your fingers<br />1/2 tsp salt<br />1 1/2 tsp cinnamon powder<br />1/2 cup cold butter, cut into small cubes<br /><br /><br />Preheat the oven to 180°C.<br /><br /><i>To make the filling -</i><br />Stir the cornstarch and the lemon juice in a large bowl till it dissolves.<br /><br />Add the apples, sugar, salt and cinnamon and toss well to combine.<br /><br />Pour the mix into and 8" square baking dish. I did that and had some left over so I used a couple of ramekins.<br /><br /><br /><i>To make the topping -&nbsp;</i><br />In a medium bowl, whisk the dry ingredients together.<br /><br />Rub the butter into this mix, by using your fingers till it resembles coarse crumbs.<br /><br />Sprinkle the topping evenly over the apple mix.<br /><br />Bake for 50-55 minutes or until the topping is golden brown.<br /><br />Enjoy!!!<br /><br /><br />For some more apple inspiration, try these recipes -<br /><a href="http://www.myhobbielobbie.com/2011/11/happy-thanksgiving.html">Apple Pie</a><br /><a href="http://www.myhobbielobbie.com/2012/02/baked-apple-chips.html">Baked Apple Chips</a><br /><a href="http://www.myhobbielobbie.com/2014/06/src-cinnamon-sugar-apple-cake.html">Cinnamon Sugar Apple Cake</a><br /><a href="http://www.myhobbielobbie.com/2014/03/src-apple-hand-pies.html">Apple Hand Pies</a></div>http://www.myhobbielobbie.com/2014/11/almond-apple-crisp.htmlnoreply@blogger.com (Trisha)2tag:blogger.com,1999:blog-867076605755985091.post-5113144833387485634Mon, 10 Nov 2014 00:10:00 +00002014-11-09T16:10:37.174-08:00dipsMexicanrecipeSuper Fast Salsa<div dir="ltr" style="text-align: left;" trbidi="on">This has got to be one of the quickest recipes I've come across. Its taken me longer to write up this post than to make this fresh salsa. If you haven't realized by now, I really like my tortilla chips and nachos. You might remember my homemade version from <a href="http://www.myhobbielobbie.com/2011/08/homemade-tortilla-chips-take-2.html">here</a>. Even though tortilla chips are easily available all over the place here in Australia, I somehow still prefer the homemade version. For this post, you'll see a store bought option pictured. I just need a little time to whip up a homemade batch, it is so much better; tastier and you know exactly whats in it.<br /><br />But today we're here to talk not about the chips, but this really yummy salsa dip. A while ago, I'd picked up a jar from the local supermarket, that claimed to be 'Hot'. I love spicy stuff, so I thought this would really hit the spot. What I love about Mexican food is the spice from the chillies and peppers and the tang from the lemon and tomatoes. &nbsp;Much to my disappointment, this store bought salsa was neither 'Hot' nor tangy. I knew I had to figure out a way to get my hands on something better. So when I came across this recipe for a blender version of Salsa, I decided to try it out. It was too quick and easy a recipe to pass up. And am I glad I tried this out. The salsa was fresh, packed full of flavor, you can easily adjust the spice levels to your liking. It was everything a good salsa should be. I sure hope you try it out.<br /><br />The picture doesn't do it much justice. It was fairly late in the evening when it was taken. I hope to get a better picture up sometime soon.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HIH_5J4BYl8/VF__yK1Zd-I/AAAAAAAABRM/fQVY4fQfYxE/s1600/Super%2BFast%2BSalsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HIH_5J4BYl8/VF__yK1Zd-I/AAAAAAAABRM/fQVY4fQfYxE/s1600/Super%2BFast%2BSalsa.jpg" height="300" width="400" /></a></div><br /><br /><b>Super Fast Salsa</b><br />(Adapted from: <a href="http://www.barbarabakes.com/2009/06/super-fast-salsa/">Barbara Bakes</a>)<br /><br />1 clove of garlic<br />1/4 onion, roughly chopped<br />2 -3 tomatoes, roughly chopped<br />Fresh coriander leaves with stalks<br />Lime juice, to taste<br />Salt, to taste<br /><br />Place all the ingredients in the food processor.<br /><br />Pulse till it reaches the consistency you like and is combined.<br /><br />Adjust the salt and lime if needed.<br /><br />Enjoy!<br /><br /><br /></div>http://www.myhobbielobbie.com/2014/11/super-fast-salsa.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-5464177946077285466Mon, 03 Nov 2014 05:00:00 +00002014-11-02T21:00:09.132-08:00beveragesrecipeSecret Recipe ClubSRC: Iced Caps<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">Welcome to this month's edition of the <a href="http://secret-recipe-club.blogspot.com.au/">Secret Recipe Club</a>, what we lovingly call the SRC. For those of you visiting my site for the first time, SRC is a fun group of bloggers that come together once a month, and prepare one recipe from a pre-assigned blog and write up a post about it on the reveal day. Its sort of a Secret Santa for food bloggers.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This month, I was assigned the blog, <a href="http://recipes.alwaysbcmom.com/">BC Mom's Kitchen</a>. What a fun blog. Anna, aka BC mom is a girl after my own heart. She looks for recipes that are quick and easy to make, without compromising on flavor. That is my food mantra, the kind of food I love to cook. After looking around for a bit, two recipes caught my eye, one was her recipe for <a href="http://recipes.alwaysbcmom.com/2014/06/chicken-breasts-stuffed-with-sun-dried.html">Stuffed Chicken Breasts</a>&nbsp;(which I will try soon, I've picked up all the ingredients for it) and a curious recipe called <a href="http://recipes.alwaysbcmom.com/2011/05/iced-caps.html">Iced Caps</a>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With summer kicking in here, I decided to go for a nice chilled treat - the Iced Caps. I've never heard of it called by that name before, but it looked like an interesting twist on the good old Cold Coffee, one of my all time favorites and its been that way for a long time. I've just not had one in ages. I couldn't let an opportunity like this pass me by. I had all the ingredients I needed at hand and chances are you will too. So if you're looking for a nice cool treat, you could be sitting down with a nice cool glass in sheer minutes. While it is simple to make, not to mention quick, don't let it fool you. I've made this a couple of times already and I get the feeling that I will make this a few more times, atleast, this summer. I've made it with and without the vanilla and I like it both ways. It turns out surprisingly creamy, yet not too heavy, with a nice kick of coffee. Thanks Anna, for the inspiration. This one is a keeper in my books.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I stuck to the recipe but I did make a double portion, because I knew my husband would want to try it out too. And try it he did. Let's just say we're really happy to have tried this recipe out.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FNiTNCDqb4U/VFYhLTKrUKI/AAAAAAAABQ0/YzCFTsfAaj4/s1600/Iced%2BCaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FNiTNCDqb4U/VFYhLTKrUKI/AAAAAAAABQ0/YzCFTsfAaj4/s1600/Iced%2BCaps.jpg" height="213" width="320" /></a></div><br /><b>Iced Caps</b><br />(2 serves)<br /><br />2 cups of milk (I used full cream)<br />2 tsp instant coffee<br />1 tsp vanilla<br />8 tsp sugar<br />12-15 ice cubes<br /><br />Place all the ingredients in a blender and blitz till the ice has crushed.<br /><br />Serve up chilled.<br /><br />Enjoy!!!<br /><br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="454457"><a href="http://new.inlinkz.com/luwpview.php?id=454457" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="//static.inlinkz.com/cs2.js?v=115" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/11/src-iced-caps.htmlnoreply@blogger.com (Trisha)16tag:blogger.com,1999:blog-867076605755985091.post-3338824797979259538Mon, 27 Oct 2014 23:00:00 +00002014-10-27T16:00:02.233-07:00Bombay Street Food SpecialChaatIndian cuisineKid friendly recipesrecipesnacksDahi wada <div dir="ltr" style="text-align: left;" trbidi="on">2 posts in 2 days .... your probably wondering if thats even possible. I know I am. But I am going to find the time to catch up with my posts from now on. So, thank you for sticking around and being so patient. You will find more regular posts here from now on, compared to the last couple of months. I have been cooking and baking a whole lot, I just haven't had the time to share it with you. But fingers crossed, thats going to change.<div><br /></div><div>Okay, so yesterday, I shared with you a treat that I've only recently learned to make, the humble cruchy vadas or <a href="http://www.myhobbielobbie.com/2014/10/deep-fried-lentil-fritters.html">deep friend lentil fritters</a>. We enjoyed these so much, I decided to try and use these in another popular Indian treat, the Dahi wada. (Dahi-meaning yogurt and wada - fritters). Essentially, Dahi wadas are little fritters dunked in some seasoned yogurt with a little flavoring to take it to that next level of yum.&nbsp;</div><div><br /></div><div>I know that the dahi wada purists will frown on my method, but it works for me and it is really delicious. Delicious enough to have converted an aunt of mine who was visiting. She never has dahi wadas when it is up for grabs at parties, buffets or at Indian restaurants because of a couple of unpleasant experiences she's had previously. She claimed that these looked fantastic and she couldn't go past it without trying some and turns out she loved it. I even gave her some to take home and enjoy later.&nbsp;</div><div><br /></div><div>What I did was, made up one batch of the the <a href="http://www.myhobbielobbie.com/2014/10/deep-fried-lentil-fritters.html">lentil fritters</a>. We had half of it with some chutney and I used the other half to make these dahi wadas.&nbsp;</div><div><br /></div><div>This is not an exact recipe, but some guidelines. You need to tweak it to suit your liking. Its a little sweet, a little savory and a little tangy all at the same time.</div><div><br /></div><div>In this instance, I used some store bought freeze dried coriander since I could not get my hands on any fresh coriander. But use fresh if you can. I'm happy to have found this little treasure pot. I keep one at hand for times when I can't find the fresh stuff. &nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-a6VFQlLxCUY/VE4ssRo4u_I/AAAAAAAABQQ/lPbrYwJC6AE/s1600/Coriander.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-a6VFQlLxCUY/VE4ssRo4u_I/AAAAAAAABQQ/lPbrYwJC6AE/s1600/Coriander.jpg" height="240" width="320" /></a></div><div><br /></div><div><br /></div><div>Another time saver is this bottled Date and Tamarind Chutney, found at any Indian store in Sydney. Again, I'd prefer to use a home made variant, which is tastier and has better consistency, but if you're in a pinch, this will work fine. If you'd like to make your own little jar at home, you can find the recipe here - <a href="http://www.myhobbielobbie.com/2012/04/chutneys-for-homemade-samosas.html">Tamarind and Date Chutney</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mnFnuft34t8/VE4tuUwSD3I/AAAAAAAABQY/6vYoHxymJ7A/s1600/Date%2BTamarind%2BChutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mnFnuft34t8/VE4tuUwSD3I/AAAAAAAABQY/6vYoHxymJ7A/s1600/Date%2BTamarind%2BChutney.jpg" height="240" width="320" /></a></div><div><br /></div><div><br /></div><div><br /></div><div>Now on to the Dahi wada. Here's what the end result will look like - delish!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-h1OV_enH_UU/VE35GnzsSfI/AAAAAAAABQA/crvXtr8O62I/s1600/Dahi%2BWada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-h1OV_enH_UU/VE35GnzsSfI/AAAAAAAABQA/crvXtr8O62I/s1600/Dahi%2BWada.jpg" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div><b>Dahi Wada</b></div><div><b><br /></b></div><div>Deep-fried lentil fritters</div><div>A bowl of hot water</div><div>1 tub of Greek yogurt</div><div>Salt, to taste</div><div>Sugar, to taste</div><div>Red Chilly powder, to taste</div><div>Cumin powder, to taste</div><div>Tamarind Date Chutney, to drizzle over, to taste</div><div>Fresh coriander chopped/ freeze dried coriander, to garnish</div><div><a href="http://www.myhobbielobbie.com/2012/04/chutneys-for-homemade-samosas.html">Mint Chutney</a> (Not used here, but can be used, if desired, to taste)</div><div><br /></div><div>Take hot water in a large bowl.</div><div><br /></div><div>Dunk the warm wadas in the water and keep it submerged in the water for a little while (1/2 a minute or so) till it has absorbed a fair bit of water.&nbsp;</div><div><br /></div><div>Place the soaked wada between the palms of both hands and press firmly to drain all the water out. (We do this to get rid of any excess oil as well as to make the wada more absorbent - that way it takes in more flavor of the yogurt.) Continue with the rest of the fritters. Place in the serving dish or platter in a single layer.</div><div><br /></div><div>In a large bow, beat the yogurt. Add salt to taste and some sugar. It should lightly sweeten the yogurt but not make it too sweet. Add a splash of water and whisk the yogurt. You need to add the water gradually till you get a thick pouring consistency. (Somewhat like a pouring custard consistency.) In all, you need enough yogurt to cover the fritters completely and generously.</div><div><br /></div><div>Pour this yogurt over the fritters till you have covered them well.&nbsp;</div><div><br /></div><div>Sprinkle some red chilly powder, cumin powder and drizzle some Tamarind Date Chutney and Mint Chutney (not used here but can be added if desired) over.&nbsp;</div><div><br /></div><div>Garnish with a sprinkling of chopped coriander.</div><div><br /></div><div>Refrigerate for a little while, atleast half an hour to let the flavors build and then serve chilled.</div><div><br /></div><div>This makes a nice refreshing snack for a warm summers day, or if you are like me, its perfect any day of the year. &nbsp; &nbsp;</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><div>NOTE: This is NOT a sponsored post. I haven't been approached or compensated by Gourmet Garden or Pattu or any stores that stock them. These are just products that I happen to be using at the moment and work well for me.</div><div><br /></div><div><br /></div></div>http://www.myhobbielobbie.com/2014/10/dahi-wada.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-6015913410352717373Mon, 27 Oct 2014 06:54:00 +00002014-10-26T23:59:11.149-07:00Bombay Street Food SpecialfrittersIndian cuisineKid friendly recipesrecipesnacksSouth Indian foodDeep-fried Lentil Fritters<div dir="ltr" style="text-align: left;" trbidi="on">After what seems like forever, I'm back in the blogosphere. And I just have to share this little treat with you. It is a South-Indian delight. We've been missing the readily available street food in Mumbai an awful lot lately, so I've decided that instead of whining about it, I was just going to have to put my big girl pants on and learn how to make it myself.<br /><div><br /></div><div>So off I went, to scour the internet for recipes easy enough for a beginner in South Indian food to get right. You might wonder what I'm on about. You see I love South Indian treats, but a lot of them call for the perfect ratio of ingredients, overnight fermentation and consistency of the batter, to name a few pressure points you might come across in a recipe. I wanted something that wouldn't take as long. After a little looking, I found a recipe for Deep-fried lentil fritters. It requires a little planning in advance, since the lentils have to soak for a while (you could make the Chutney and the prep the other ingredients in the meanwhile), but other than that its fairly simple to prepare. The fritters turned out fantastic. Crunchy on the outside, fluffy on the inside and they packed some lovely flavor. I should tell you at this point, that the first time I made these fritters, the batter was a little thinner than it should have been. The resulting fritters were tasty but absorbed a little oil while they were being fried. I knew at once that I needed to make some changes. When I made these a second time and watched the water content closely. The batter was a lot thicker than the previous time.&nbsp;</div><div><br /></div><div>And since then I've made these a couple of times and they hit the spot every single time. So until I learn to make a few more Indian street food delights, I will make these bite sized treats everytime the we're hit with the craving for some South Indian food.</div><div><br /></div><div>I've used a bit of chillies with the seeds since we like our food with a little bite. But you can either cut down on the chillies or leave them out completely. Serve this hot with some <a href="http://www.myhobbielobbie.com/2011/05/bombay-street-food-special-3-rava-idli.html">Coconut Chutney </a>on a wet / cold day or any other day really coupled with a piping hot cuppa tea and you're in for a real treat.&nbsp;</div><div><br />Come back tomorrow and I'll show you how to use these fritters to make another yummy snack.&nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-o-N8fn8zHsE/VE3hykXIY-I/AAAAAAAABPU/yplN4t3UxyQ/s1600/Deep-fried%2BLentil%2BFritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-o-N8fn8zHsE/VE3hykXIY-I/AAAAAAAABPU/yplN4t3UxyQ/s1600/Deep-fried%2BLentil%2BFritters.jpg" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div><b>Deep-fried Lentil Fritters</b></div><div>Recipe from: <a href="http://www.nisahomey.com/">Cooking is Easy</a></div><div><br /></div><div>1 cup Urad Dal, black lentils (skinned and split)</div><div>1/4 onion, finely chopped</div><div>2 green chillies, finely chopped</div><div>1/4 tsp. freshly crushed black pepper</div><div>1 sprig curry leaves, roughly torn or chopped</div><div>2 tbsp rice flour</div><div>Salt, to taste</div><div>Oil, for deep frying</div><div><br /></div><div>Wash the dal a couple of times in water and drain.</div><div><br /></div><div>Soak the dal in water for 20 minutes.</div><div><br /></div><div>Drain the water. Rinse the dal through with fresh water again and drain.</div><div><br /></div><div>Grind the dal with a tiny bit of water to a smooth paste. Remember, to not add too much water. You don't want a thin runny batter.</div><div><br /></div><div>In a bowl, mix the paste, salt and rice flour. Add the onions, chillies, pepper and curry leaves and stir through, to mix the ingredients evenly.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vrvPk48NAZk/VE3p8-ET0BI/AAAAAAAABPk/BEKpeyIVIyU/s1600/Lentil%2Bfritters%2B-%2Bbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vrvPk48NAZk/VE3p8-ET0BI/AAAAAAAABPk/BEKpeyIVIyU/s1600/Lentil%2Bfritters%2B-%2Bbatter.jpg" height="240" width="320" /></a></div><div><br /></div><div><br /></div><div>Heat the oil in a wok to deep fry.</div><div><br /></div><div>When the oil is hot, ladle the batter carefully into the oil one tablespoonful at a time and keep the oil on a medium heat. Fry the fritters till golden brown.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tatnyIg8VCs/VE3rRmhm92I/AAAAAAAABPw/NbFdJNCEHNo/s1600/Deep%2Bfried%2Blentil%2Bfritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tatnyIg8VCs/VE3rRmhm92I/AAAAAAAABPw/NbFdJNCEHNo/s1600/Deep%2Bfried%2Blentil%2Bfritters.jpg" height="240" width="320" /></a></div><div><br /></div><div><br /></div><div>Drain the fritters onto some kitchen paper to absorb any excess oil.&nbsp;</div><div><br /></div><div>Enjoy hot with some Coconut Chutney and a hot cuppa tea.</div><div><br /></div><div><br /></div></div>http://www.myhobbielobbie.com/2014/10/deep-fried-lentil-fritters.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-2979183008693287027Mon, 06 Oct 2014 04:00:00 +00002014-10-05T21:00:04.811-07:00berriesbeveragesbreakfastrecipeSecret Recipe ClubsmoothiesSRC: Strawberry Oat Smoothie<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">This month for my <a href="http://secret-recipe-club.blogspot.com.au/">SRC</a> reveal, I was assigned Leslie's blog, <a href="http://www.lacocinadeleslie.com/">La Cocina de Leslie</a>. If you haven't visited her blog yet, let me ask to go over right now and check it out. Don't worry, this post will still be here when you get back. I was amazed at the collection of delicious recipes on her blog. I found myself drooling at all the Mexican fare on her blog. I can't wait to try a few of them out. The way things worked for me was there were a few things at play - work is super busy at the moment, that coupled with the usual chores at home, I haven't have the time to stop and breathe. At the same time, the weather has warmed up quite a bit at the moment. We seem to have jumped from winter to summer in about a week. I would've liked a longer Spring. But this means we have lots of delicious berries to work with. I needed something yummy and quick to make. So when I saw Leslie's post on <a href="http://www.lacocinadeleslie.com/2013/05/strawberry-oat-smoothie.html">Strawberry Oat Smoothies</a>, I knew I had to try it.<br /><br />Usually my husband is the one who whips up the smoothies in our house. I have also consciously started taking some juice or a homemade smoothie to work over the last couple of weeks. Its been a nice change and has helped me lay off the coffee and give me a burst of energy that I need. I just made a couple of changes to the recipe for this smoothie like leaving out the cinnamon and I also cut down the honey to half. You could adjust the sweetness to your liking. I would like to try it soon with the cinnamon and see how that turns out. Let me tell you a little about this smoothie. Even though it didnt have any cream, yogurt, ice cream or avocado, it turned out nice and creamy and that was a pleasant surprise. I reckon I have the oats to thank for that. They also give the smoothie good substance and a glass of this great stuff will keep you going for a while. I have a punnet of blueberries that I will use to make another batch of these smoothies. Thanks Leslie for introducing me to a great new twist on the smoothie. :)<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nKk3NMWnrMI/VDHBTaslV9I/AAAAAAAABO8/RvCqQsdrrbI/s1600/Strawberry%2BOats%2BSmoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nKk3NMWnrMI/VDHBTaslV9I/AAAAAAAABO8/RvCqQsdrrbI/s1600/Strawberry%2BOats%2BSmoothie.jpg" height="300" width="400" /></a></div><br /><b><br /></b><b>Strawberry Oat Smoothie</b><br />(Makes 2)<br /><br />1 1/2 cup cold milk<br />12-15 strawberries<br />4 tbsp. dry oats<br />2 tbsp. honey<br /><br />Place all the ingredients in the bowl of a food processor and puree till smooth.<br /><br />Pour out into a glass and enjoy!!!<br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="444693"><a href="http://new.inlinkz.com/luwpview.php?id=444693" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="//static.inlinkz.com/cs2.js?v=115" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/10/src-strawberry-oat-smoothie.htmlnoreply@blogger.com (Trisha)14tag:blogger.com,1999:blog-867076605755985091.post-2659140781609337956Mon, 01 Sep 2014 04:00:00 +00002014-09-01T02:10:16.508-07:00CoconutdessertPiesrecipeSecret Recipe ClubSRC: Coconut Pie<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">What a crazy month it has been! My last post was for last months <a href="http://www.secretrecipeclub.com/">SRC</a> reveal. Heaven only knows where the whole month went. I can't complain though, its been busy with work as well I have a new project in the pipeline that I am so very excited about. I can't wait to share more about that soon. Stay tuned!!!<br /><br />Today, I'm very excited to share with you the recipe I picked and recreated for the reveal. I was assigned <a href="http://ilonaskitchen.wordpress.com/">Ilona's Kitche</a>n. I was excited when I learned I was paired with this wonderful blog and on spending some time going through the wonderful recipes here, I wasn't disappointed. Ilona's blog is choc full of yummy recipes. She has a ton of citrus desserts. I love citrus desserts and I have a few of her recipes earmarked to make soon. But when I saw her post on a <a href="http://ilonaskitchen.wordpress.com/2012/04/13/coconut-pie/">coconut pie</a>, I was sold. I love coconut in all its many forms in chutneys, coconut based curries, in my veggies and of course in the sweet form. If you love a Bounty bar or a Cherry Ripe (minus the cherry, of course), you will love this. This recipe reminded me of a Goan recipe for coconut cake, which I happen to love and will share on this blog soon. I stuck to the recipe but just made one little change, it wasn't a choice, but a little bit of a necessity. You see I thought I had some frozen shortcrust pastry in the freezer, but it turned out I didn't. I did however have some puff pastry and decided to give it a go and see what happened. Oh and I used unsweetened desiccated coconut, because no matter how hard I looked, I couldn't find the sweetened version.<br /><br />With the ingredients on hand, this pie is a dream to put together. It is simple and quick with no fussy process involved. Of course, I could barely wait for this to cool. I didn't get a picture of a cut piece of this pie. But it was so very good. The pastry was flaky and crispy and the filling was just right. Using the unsweetened desiccated coconut worked well and the filling wasn't cloyingly sweet. My husband really liked the pie, but he didn't care for my puff pastry base and I agree. The next time I make this, it will have a homemade shortcrust pastry base.<br /><br />If you'd like to make your pastry from scratch, you can refer to my shortcrust pastry recipe <a href="http://www.myhobbielobbie.com/2011/11/happy-thanksgiving.html">here</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-q2BPCFLdYY4/VAMNrcFGp6I/AAAAAAAABOM/nOEU2-iAzAs/s1600/Coconut%2BPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-q2BPCFLdYY4/VAMNrcFGp6I/AAAAAAAABOM/nOEU2-iAzAs/s1600/Coconut%2BPie.jpg" height="294" width="320" /></a></div><br /><br /><b>Coconut Pie</b><br /><b><br /></b><i>For the filling -&nbsp;</i><br /><br />1 stick of butter, melted<br />1 1/2 cups sugar<br />3 eggs<br />1 cup desiccated coconut<br />1 tsp vanilla essense<br />1 tsp white vinegar<br /><br />Whisk the eggs in a large bowl till frothy.<br /><br />Add the sugar and stir well.<br /><br />Add the melted butter and stir to incorporate.<br /><br />Add the vanilla and vinegar and stir well.<br /><br />Add the coconut and stir till well incorporated.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9u6i3CrAvyc/VAMOAoFhIII/AAAAAAAABOU/THadCNHYtCk/s1600/Coconut%2BPie%2Bbefore%2Bbaking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-9u6i3CrAvyc/VAMOAoFhIII/AAAAAAAABOU/THadCNHYtCk/s1600/Coconut%2BPie%2Bbefore%2Bbaking.jpg" height="240" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's what it looks like just before going into the oven</td></tr></tbody></table><br /><br /><i>For the pie -&nbsp;</i><br /><i><br /></i>Preheat the oven to 180°C.<br /><br />Place the pastry in a pie dish and pour the filling in the unbaked pie base.<br /><br />Bake for 45 minutes or until golden brown.<br /><br />Enjoy!!!<br /><br /><i><u>Notes</u>:</i><br />1) I left the edges of the pastry on since it was just for us at home, you could trim the edges if you'd like<br />2) Also, I think I've let this bake for a couple of minutes more than I should have, so it looks darker than golden brown. We tend to like our pastry a tiny bit over. Feel free to take the pie out of the oven when you are satisfied with the color.<br /><br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="434832"><a href="http://new.inlinkz.com//luwpview.php?id=434832" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="http://static.inlinkz.com/cs2.js?v=007" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/08/src-coconut-pie.htmlnoreply@blogger.com (Trisha)14tag:blogger.com,1999:blog-867076605755985091.post-8994445258449673212Mon, 04 Aug 2014 04:00:00 +00002014-08-03T21:00:07.046-07:00blueberryMuffinsrecipeSecret Recipe ClubSRC: Blueberry Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">I've just about recovered from a bout of fever, and while the fever seems to have left me, what I seem to be stuck with are the blues. So while I was researching my assigned blog this month, <a href="http://www.loveandflour.com/">Love and Flour</a>, I came across LeAndra's post on <a href="http://www.loveandflour.com/tuesday-bluesday-blueberry-muffins/">Blueberry Muffins</a>. Oh they looked good! Imaging my surprise when I read her post and realized that she whipped these up on a day when like me, she was a little blue. I loved the idea of the warmth that the ginger and cinnamon added to the recipe. So I decided, then and there, that this was going to be my post for the <a href="http://secretrecipeclub.com/">SRC</a> reveal this month.<br /><br />Mind you, with a blog like Love and Flour, LeAndra has a ton of recipes that will take you by the hand, lead you to the kitchen and urge you to make them. Before I decided on these muffins, I was considering the <a href="http://www.loveandflour.com/banana-rum-cake/">Banana Rum Cake</a>, <a href="http://www.loveandflour.com/daring-bakers-challenge-marbled-chocolate-vanilla-quick-bread/">Marbled Chocolate &amp; Vanilla Quick Bread</a>, <a href="http://www.loveandflour.com/my-silver-medal-tiramisu-bread-pudding/">Tiramisu Bread Pudding</a>&nbsp;(I still intend making this soon), or on the savory side this <a href="http://www.loveandflour.com/still-a-week-away-corn-pudding/">Corn Pudding</a>&nbsp;and these <a href="http://www.loveandflour.com/theyre-crabulous-crab-cakes/">Crab Cakes</a>. I was torn between these choices so I was really glad when the Blueberry Muffins spoke up :)<br /><br />The muffins were easy to make. The batter came together really quick and then all it took was 20 minutes in the oven. I pretty much stuck to the recipe except for the cinnamon powder. I used it but just reduced the amount compared to what the original recipe called for. I couldn't seem to figure where it went, so I just added it to the sugary topping mix. Another thing I noticed was that the ingredient list had white sugar mentioned twice, I considered that a typo. Also, something I was really excited about was, for a change, I managed to get the actual yield that the recipe suggested. Happy days!!!<br /><br />On another note, check out these cupcake liners I picked up at the supermarket a couple of days ago. They look like so much fun. I baked the muffins in these liners and I think it would be a fantastic way to add muffins to a kids birthday party dessert spread.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-x8TsdOWKwhc/U9rndoDoruI/AAAAAAAABNU/BGvqiIw1Yt4/s1600/Cupcake+liners.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x8TsdOWKwhc/U9rndoDoruI/AAAAAAAABNU/BGvqiIw1Yt4/s1600/Cupcake+liners.jpg" height="240" width="320" /></a></div><br /><br />Back to the muffins. These blueberry muffins were amazing. They weren't too sweet, just the way I like it. I loved the flavor that the ginger and cinnamon added. And those bursts of delicious berries with the light crunch of the sugary topping were something else altogether. In all, I'd consider this the perfect muffin. Its everything I look for in a muffin and so much more. Do yourself a favor and make them soon.<br /><br />And don't forget to hop on over to LeAndra's blog and say Hi.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ycf9XmOEBrY/U9rnv12C1UI/AAAAAAAABNc/BpbXdwtb7JI/s1600/Blueberry+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ycf9XmOEBrY/U9rnv12C1UI/AAAAAAAABNc/BpbXdwtb7JI/s1600/Blueberry+Muffins.jpg" height="300" width="400" /></a></div><br /><b>Blueberry Muffins</b><br />Makes 12<br /><br />1 1/2 cups All purpose flour<br />1/2 cup brown sugar, packed<br />1/2 cup granulated sugar, divided in half<br />2 tsp baking powder<br />1/2 tsp salt<br />Zest of 1 lemon, divided in half<br />1/3 cup vegetable oil<br />1/3 cup milk<br />1 egg<br />1 1/2 cup frozen blueberries<br />1/2 tsp cinnamon powder<br /><br />Preheat the oven to 200°C. Line a muffin pan with paper liners.<br /><br />In a small bowl, mix the topping ingredients - 1/4 cup granulated sugar, the cinnamon powder and half the lemon zest.<br /><br />In another bowl, mix the dry ingredients - the flour, brown sugar, 1/4 cup granulated sugar, baking powder, salt and 1/2 the zest.<br /><br />In a large bowl, whisk together the wet ingredients - the milk, oil and egg.<br /><br />Stir in the dry ingredients till combined.<br /><br />Fold in the blueberries.<br /><br />Spoon the batter into the lined muffin tin, filling almost to the top.<br /><br />Sprinkle with the topping mix.<br /><br />Bake at 200°C for 20 minutes or till a toothpick pierced through the middle comes out clean.<br /><br />Enjoy!!!<br /><br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="424867"><a href="http://new.inlinkz.com//luwpview.php?id=424867" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="http://static.inlinkz.com/cs2.js?v=007" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/08/src-blueberry-muffins.htmlnoreply@blogger.com (Trisha)14tag:blogger.com,1999:blog-867076605755985091.post-3913943823625630200Wed, 23 Jul 2014 13:01:00 +00002014-07-23T06:01:46.738-07:00bakedbreadrecipeCrusty Italian Bread<div dir="ltr" style="text-align: left;" trbidi="on">I've always been a bread lover. In my book, nothing beats warm bread fresh out of the oven with some butter on top. If like me you like good bread and you ever are in Hong Kong, please stop by this Italian restaurant called Fat Angelo's. The food is phenomenal, but their bread basket is out of this world. I consider their bread, the best I've had till date, ever.<br /><br />On to my experience baking bread from scratch. In the past, using yeast overwhelmed me. I tried my hand at bread a few times a couple of years ago and each time ended up with blobs of unrisen dough resulting in brick hard bread, no, you could definitely not call that bread. Later on I learned that I wasn't doing anything wrong. Infact, I was using a brand of yeast that was known to fail; only I didn't know that. So if any of you reading this are based in India and have tried baking bread using Bluebird yeast, without much success, you know why. Please change your brand of yeast.<br /><br />This Crusty Italian Bread is something I am so proud of. Once you get the hang of making bread, its actually a lot of fun and very satisfying to see a beautiful loaf emerge from the oven. The flavor and texture was fantastic. My husband isn't overly fond of bread, but he went back for seconds. He liked this bread so much that he had a slice after dinner with some butter. I was elated. I knew that I had done something right. I can't wait to make this again.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6kcLVlAa2vM/U8-qbkOrB2I/AAAAAAAABNE/AKwo6i0XC3A/s1600/Crusty+Italian+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6kcLVlAa2vM/U8-qbkOrB2I/AAAAAAAABNE/AKwo6i0XC3A/s1600/Crusty+Italian+Bread.jpg" height="300" width="400" /></a></div><br /><br /><b>Crusty Italian Bread</b><br /><i>Recipe from:</i> <a href="http://letsfeast.blogspot.com.au/2013/03/crusty-italian-bread.html">Let's Feast</a><br /><br />2 1/2 cups all purpose flour<br />1/2 tbsp light brown sugar<br />1 heaped tsp instant dry yeast<br />1 tbsp olive oil<br />1 cup lukewarm water<br />1 tsp salt<br /><br />Place the flour in a large mixing bowl. <br /><br />Mix in the yeast, salt and sugar.<br /><br />Add the oil and the water and mix it well till the dough comes together.<br /><br />Turn the dough out onto a lightly floured surface and knead the dough well. Add more flour gradually if the dough is too sticky. Knead the dough for about 7 minutes. The dough should be well knead, soft and not tacky or sticky.<br /><br />Smooth it out into a ball and place in an oiled bowl and cover with cling film. Keep the bowl in a warm place for about 60 minutes or until double in size.<br /><br />Remove the cling film and punch the dough back to knock out the air.<br /><br />Turn the dough out onto a lightly floured surface and flatten the dough with your hands. Roll it to form an oval shape. It should be rolled tightly and press the seam well. Repeat the process again. You should end up with an oval loaf with slightly tapered ends. Place it onto a lightly floured board and cover loosely with a clean tea towel and leave to rise for 30 minutes.<br /><br />Preheat the oven and your baking tray to 220°C.<br /><br />When the dough is ready to be baked, remove the tray from the oven, sprinkle some semolina and place the loaf of bread over it, to add some crunch to the base.<br /><br />Using a sharp knife, make a couple of slits on the top of the loaf about 1-2cm deep.<br /><br />Spray the loaf with water and place it in the oven for 3 minutes. Repeat this step 2 more times, leaving the dough to bake for about 40 minutes after the last spray.<br /><br />If you think the bread is browning a little to much or too quickly, place some aluminium foil loosely on top.<br /><br />When the bread is done, take it out of the oven, turn over and tap the base of the loaf. If it sounds hollow, the bread is done.<br /><br />Leave the bread on a cooling rack. Once it has cooled, slice and enjoy!!!<br /><br /><br /><br /><br /><br /></div>http://www.myhobbielobbie.com/2014/07/crusty-italian-bread.htmlnoreply@blogger.com (Trisha)5tag:blogger.com,1999:blog-867076605755985091.post-6235057699889200343Wed, 09 Jul 2014 00:19:00 +00002014-07-08T17:19:23.500-07:00chickenHealthy snacksMexicanquick mealsrecipesnackswrapsCajun Chicken Wrap<div dir="ltr" style="text-align: left;" trbidi="on">Chicken is a protein that we eat most frequently at home. Whether it is a curry or fried, roasted or in a salad, we love it. What I also love about it is that is easy to prepare and cooks fast. One of many new edible ingredients that I've had access to in the last year is a Cajun spice mix. A lot of the spices I use are Hoyt's including this one.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-asQU7mKgry8/U7x6aMBSuXI/AAAAAAAABMQ/8cbkhY2DQbs/s1600/Hoyts+Cajun+Spice+Mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-asQU7mKgry8/U7x6aMBSuXI/AAAAAAAABMQ/8cbkhY2DQbs/s1600/Hoyts+Cajun+Spice+Mix.jpg" height="240" width="320" /></a></div><div>&nbsp;</div><div>This is the first brand of Cajun Spice that I tried and enjoyed it a lot, so I've just stuck with it. And moreover, it is a 100% Aussie family owned company; I try to buy local whenever possible. I know there are loads of folks who make this blend at home and sometime in the future, I fully intend trying my hand at making it myself. For now, I'll stick with what I have easy access to.</div><div><br /></div><div>Making Cajun chicken my way, couldn't be easier. I use smaller pieces of boneless chicken. Sometimes I use thigh fillets, other times I use breast fillets. I almost always buy the whole bird and then portion it out and cut it up at home (that is husband's department though). You could use whatever cut you like. Its nice to leave the chicken to marinade for about half an hour, but at times, when I've been pressed for time, I've made it after just 10 minutes and it still turns out pretty good. This is not a recipe as such, more of a guide to some yummy chicken.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7EuZ5FW-ko8/U7yANTETfFI/AAAAAAAABMg/_vIvZG7e-6M/s1600/Cajun+spiced+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7EuZ5FW-ko8/U7yANTETfFI/AAAAAAAABMg/_vIvZG7e-6M/s1600/Cajun+spiced+chicken.jpg" height="240" width="320" /></a></div><div><br /></div><div><br /></div><div>Boneless chicken pieces</div><div>Salt, to taste</div><div>Lime juice, to taste</div><div>Cajun spice blend, to taste</div><div>1 tbsp Vegetable oil</div><div><br /></div><div>Take off the skin and trim the fat, if any, from the pieces of chicken.</div><div><br /></div><div>Sprinkle the salt and cajun spice mix over the pieces of chicken.&nbsp;</div><div><br /></div><div>Squeeze the sour lime juice over the chicken. I think the lime juice is what brings out the wonderful flavors of the spice blend. Its definitely not the same without the tang from the citrus juice. If you don't have lime juice at hand, you could use lemon juice too, you'll just need to use a little more.&nbsp;</div><div><br /></div><div>Toss the pieces well to ensure they are well coated. Rubbing the spices into the pieces of the chicken works really well. Leave the chicken pieces in the spice rub for about half an hour.</div><div><br /></div><div>Heat the oil in a pan. Carefully place the pieces of chicken in the pan and fry on both sides over medium heat till done. Depending on the number of chicken pieces you are frying, you may need to cook it in batches. Do not overcrowd the pan. You may need to use a touch more oil for each batch. (Tip: I start on a slightly higher heat to seal in the juices and then lower the heat to cook it through.) If you have a grill, I'm pretty sure this would taste fantastic grilled too.</div><div><br /></div><div>You could serve these chicken pieces as they are with a salad for a fantastic quick weeknight meal. Or you could do what I do - cut up the pieces and use them in wraps and take them to work for a great packed lunch option. Here's how a put the wraps together.&nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--vvxHNqhTLc/U7yD6GZqd1I/AAAAAAAABMs/R2lswsx0VKU/s1600/Cajun+Chicken+Wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--vvxHNqhTLc/U7yD6GZqd1I/AAAAAAAABMs/R2lswsx0VKU/s1600/Cajun+Chicken+Wrap.jpg" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div><b>For the Wrap -&nbsp;</b>&nbsp;</div><div><br /></div><div>Flour tortillas (I used store bought)</div><div>Iceberg lettuce, chopped</div><div>Cheese slices, optional</div><div><a href="http://www.myhobbielobbie.com/2014/07/chunky-gaucamole.html">Chunky guacamole</a></div><div>Cajun chicken pieces</div><div><br /></div><div>Lay the cheese in the middle of the tortilla and place some lettuce on top.&nbsp;</div><div><br /></div><div>Top that with the the chunky guacamole and lay the chicken pieces over it.</div><div><br /></div><div>Carefully, roll the tortilla to make the wrap.</div><div><br /></div><div>Tip: If I'm eating the wrap straightaway, I warm the tortilla before making the wrap.</div><div><br /></div><div>Enjoy!!!</div><div><br /></div><div><br /></div><div>** This is not a sponsored post. I'm just sharing with you a product I really enjoy.</div></div>http://www.myhobbielobbie.com/2014/07/cajun-chicken-wrap.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-6845715363537679014Tue, 08 Jul 2014 03:04:00 +00002014-07-07T20:07:29.336-07:00MexicanrecipesaladsChunky Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">Have I told you about how much I love avocados? Ofcourse not, because before we came to Australia, I'd never tasted one. But when I tried my first one, I was in love. I've had a few avocados since then and have loved every bite. My favorite way to enjoy an avocado is in the form of this simple, yet fresh and vibrant Guacamole. It is a chunky version so its nothing more than chopping up a few veggies, mixing and seasoning them. I can actually eat this by the bowlful. I serve this as a side like a salad, as a dip for some corn chips and so much more. Stay tuned for more.<br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-regr2iRWw3Y/U7tdTbu-IdI/AAAAAAAABMA/76-56ba_y1g/s1600/Chunky+Guacamole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-regr2iRWw3Y/U7tdTbu-IdI/AAAAAAAABMA/76-56ba_y1g/s1600/Chunky+Guacamole.jpg" height="240" width="320" /></a></div><div><br /></div><div><b>Chunky Guacamole</b></div><div><b><br /></b></div><div>1 avocado, halved, pitted, peeled and chopped</div><div>1/2 onion, chopped</div><div>1 tomato, chopped</div><div>1 green chilly, finely chopped (optional)</div><div>1 tbsp fresh coriander leaves, chopped</div><div>Salt, to taste</div><div>Sour lime juice, to taste</div><div><br /></div><div>Mix all the veggies in a bowl, add salt and lime to taste and toss well.</div><div><br /></div><div>Serve.</div><div><br /></div><div><br /></div><div><br /></div></div>http://www.myhobbielobbie.com/2014/07/chunky-gaucamole.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-1603969886148827901Mon, 07 Jul 2014 04:00:00 +00002014-07-06T21:00:08.105-07:0012 Weeks of Christmas Cookies12 Weeks of Christmas Treats12WOCTChristmascookiesdessertHealthy snacksrecipeSecret Recipe ClubsnacksSRC: Fruit & Nut Balls <div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">This month for my <a href="http://secretrecipeclub.com/">SRC</a> reveal, I was assigned one of my long time favorite blogs, <a href="http://www.bakingandboys.com/">Baking and Boys</a> by Katrina. Ever since I started blogging back in September 2010, when I joined some awesome bloggers for the 12 Weeks of Christmas Cookies Challenge, I have been a big fan and follower of Katrina's blog. She always, ALWAYS, posts some absolutely delicious treats. Everytime, I visit her blog, I find myself wishing I lived next door to her, that way I might've been able to sample some of them (much easier than making them myself ;) ). She has so many options for Chocolate Chip Cookies, I almost made a batch. But realized that I had just picked up a bag of chocolate chip cookies on impulse just before the assignments got out.<br /><br />These days, Katrina has made a few dietary changes and I found so many treats on her blog that are healthier than the regular ones but equally delicious. I decided I had to try out one of those. I've been looking out for recipes for little snack like options to take to work. Something no-fuss, tasty and that will keep me going for a while. I found just the thing - her <a href="http://www.bakingandboys.com/2014/04/cranberry-almond-date-balls-grain-free.html">Cranberry Almond Date Balls</a>. These were so simple to put together and super delicious. My husband could not believe that they didn't have a grain of sugar in it. I was really happy that I decided to try these out and I look forward to taking them in to work over the coming week. Thanks Katrina :)<br /><br />I pretty much stuck to Katrina's recipe and added all the optional add-ins. The only difference being, I used almond meal instead of whole almonds since I had it at hand. Also, instead of mixing the coconut with the rest of the ingredients, I just rolled the little fruit and nut balls in it. I love the fact that these have no sugar in it and everything in it is wholesome. In my books, that makes it a healthy snack. With the cranberry peeking out from under that snowy looking coconut, these remind me of Christmas :) &nbsp;I think it would look pretty on a platter of Christmas treats. These are slightly on the larger side and are snack sized, but when I make them next, I intend making them a little smaller.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7ETYAzz55GU/U7kqY4FajXI/AAAAAAAABLs/p8rFc0wI06g/s1600/Fruit+N+Nut+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7ETYAzz55GU/U7kqY4FajXI/AAAAAAAABLs/p8rFc0wI06g/s1600/Fruit+N+Nut+Balls.jpg" height="240" width="320" /></a></div><br /><br /><b>Fruit N Nut Balls</b><br /><b><br /></b>1 cup almond meal<br />1 cup dried cranberries<br />1 cup pitted dates<br />2 tbsp honey<br />1/2 tsp vanilla extract<br />A pinch of salt<br />2 tbsp dark chocolate chips<br />1-2 tbsp desiccated coconut (unsweetened)<br /><br />Chop up the dates roughly.<br /><br />Put the dates, cranberries and almond meal into a food processor and blitz till it chops everything up nice and fine and mixes it through.<br /><br />Add the honey, vanilla and salt and pulse it to bring everything together. At this stage it will start to clump a little.<br /><br />Add the chocolate chips and pulse it a couple of times to mix it through.<br /><br />Divide the dough into walnut sized portions and roll to form balls.<br /><br />Place the coconut in a small bowl or plate and roll the balls in the desiccated coconut.<br /><br />Leave it to set for a little while. Store in an airtight container.<br /><br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="410923"><a href="http://new.inlinkz.com//luwpview.php?id=410923" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="http://static.inlinkz.com/cs2.js?v=007" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/07/src-fruit-nut-balls.htmlnoreply@blogger.com (Trisha)6tag:blogger.com,1999:blog-867076605755985091.post-2597953887262660265Thu, 03 Jul 2014 03:22:00 +00002014-07-02T20:22:05.797-07:00breakfastbrekkiedessertHealthy snacksKid friendly recipesrecipesnacksBreakfast Quesadillas<div dir="ltr" style="text-align: left;" trbidi="on">So one morning, I found myself craving something different for breakfast. And as luck would have it, this happened to be the day we needed to go grocery shopping for the week. So its safe to say it was slim pickings. I was out of eggs, cold cuts and bread. All that I had access to was one flour tortilla from a pack we used for dinner the previous night and 1 banana. I really didn't feel like breakfast cereal that morning, so I turned to Google to see if there was something that I could make really quick with what I had at hand. There were lots of amazing options but all required something or the other I didn't have. I took inspiration from some and just went with flavors that I know work well. Banana and chocolate - yum, peanut butter and chocolate - double yum. In minutes, I was sitting down with a warm, gooey, chocolatey, deliciously crunchy breakfast quesadilla and a big mug of coffee. Now that's what I call a good start to the day.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6AYkNO_mfLs/U7S_KeeJleI/AAAAAAAABLE/KABKJL5XjLQ/s1600/Breakfast+quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6AYkNO_mfLs/U7S_KeeJleI/AAAAAAAABLE/KABKJL5XjLQ/s1600/Breakfast+quesadilla.jpg" height="300" width="400" /></a></div><br /><br /><b>Breakfast Quesadilla</b><br /><br />1 flour tortilla<br />Crunchy peanut butter<br />1 banana, sliced<br />Dark chocolate chips<br />A knob of butter<br /><br />Spread some peanut butter on the tortilla.<br /><br />On one half of the tortilla arrange the banana slices and sprinkle the dark chocolate chips over.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l9w51_uc0lQ/U7S_aiQnBKI/AAAAAAAABLQ/eKQ2SKx-6cE/s1600/Dessert+ques.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-l9w51_uc0lQ/U7S_aiQnBKI/AAAAAAAABLQ/eKQ2SKx-6cE/s1600/Dessert+ques.jpg" height="240" width="320" /></a></div><br /><br />Fold the empty half over and press down lightly to make sure the peanut butter can do its thing and get everything together.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5cHKl571jWY/U7S_d-J7v9I/AAAAAAAABLc/GzL7on9uTC0/s1600/Dessert+quesadilla+folded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5cHKl571jWY/U7S_d-J7v9I/AAAAAAAABLc/GzL7on9uTC0/s1600/Dessert+quesadilla+folded.jpg" height="240" width="320" /></a></div><br /><br />Add a knob of butter in a pan and over a low-medium flame toast the quesadilla till it gets nice and crunchy.<br /><br />Then add another knob of butter to the pan and carefully turn the tortilla over to the other side and let it crisp up nicely.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TQ63Nf-OVuA/U7S_eKtGMnI/AAAAAAAABLg/ZoIiopzbPXQ/s1600/Dessert+quesadilla+toasted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TQ63Nf-OVuA/U7S_eKtGMnI/AAAAAAAABLg/ZoIiopzbPXQ/s1600/Dessert+quesadilla+toasted.jpg" height="240" width="320" /></a></div><br /><br />I cut it into three wedges just to make it easier to handle.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6AYkNO_mfLs/U7S_KeeJleI/AAAAAAAABLI/tpfZqycIi5k/s1600/Breakfast+quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6AYkNO_mfLs/U7S_KeeJleI/AAAAAAAABLI/tpfZqycIi5k/s1600/Breakfast+quesadilla.jpg" height="240" width="320" /></a></div><br /><br />Serve up.... and oh, please proceed carefully, the melted filling is hotter than you think it would be.<br /><br /><br /></div>http://www.myhobbielobbie.com/2014/07/breakfast-quesadillas.htmlnoreply@blogger.com (Trisha)2tag:blogger.com,1999:blog-867076605755985091.post-8964656261006914828Wed, 11 Jun 2014 04:31:00 +00002014-06-10T21:31:15.838-07:00bakedrecipezucchiniOven Baked Zucchini Fries<div dir="ltr" style="text-align: left;" trbidi="on">So, on one of my previous trips to the Sydney markets (Paddy's Markets) at Flemington, I got a really good deal on zucchini. After the success with the <a href="http://www.myhobbielobbie.com/2013/10/zucchini-fritters.html">zucchini fritters</a>, I decided to try and use them in other recipes too. Ofcourse, I made another batch of the fritters, but I also decided to try out these oven baked zucchini fries. I've seen them so often on other blogs and was curious to see how they'd turn out.<br /><br />Lets get something straight, a zucchini is no potato. Obviously if you're expecting this to taste like the more familiar French Fries, it won't. That being said, these are pretty good in their own right. They made an interesting side and you know they're healthy. These were served with some ketchup and they were gobbled up. :)<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QPwxXHTM2lA/U5fUQgbXJ2I/AAAAAAAABKg/7MjJ9dOp-94/s1600/Baked+Zucchini+Fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QPwxXHTM2lA/U5fUQgbXJ2I/AAAAAAAABKg/7MjJ9dOp-94/s1600/Baked+Zucchini+Fries.jpg" height="300" width="400" /></a></div><br /><br /><b>Oven Baked Zucchini Fries</b><br />Adapted from: <a href="http://www.sixsistersstuff.com/"><i>Six Sisters' Stuff</i></a><br /><b><br /></b>3 zucchinis (weighing about 1lb.)<br />1/2 cup bread crumbs (approx.)<br />1/4 cup Parmesan cheese (the recipe recommends the crumbly not the shredded type)<br />2 eggs<br />A little salt, to taste<br />Freshly crushed black pepper, to taste<br /><br />Preheat the oven to 200°C. Line a baking tray with some aluminium foil.<br /><br />In a wide and shallow bowl or plate, combine the bread crumbs, cheese, salt and pepper.<br /><br />In another shallow bowl, whisk the eggs lightly.<br /><br />Wash the zucchini and trim the ends. Cut into fries. Remember the larger fries will be softer, the thinner fries will have more flavor and be crunchier. I tried to keep them thin. The thinner ones were the best.<br /><br />Once you've cut them all up, dab with some kitchen paper to absorb all the moisture.<br /><br />Next, set up a little assembly line starting with the zucchini, the whisked eggs, an empty plate (for the crumbs) and the prepped baking tray.<br /><br />Work with 2-3 spoons of the bread crumbs at a time to avoid the whole lot getting soggy while you dip the zucchini in it. Put 2-3 spoons of the crumbs into the empty plate.<br /><br />Working with a few pieces of zucchini at a time, dip them into the egg, shake off the excess, dip into the crumbs and make sure they are well coated and then place them on the baking tray.<br /><br />Once you are done with all the zucchini, bake for 10-12 minutes. Flip the pieces over and bake for another 10-12 minutes or till the fries are golden brown and crispy.<br /><br />Serve hot with some ketchup (optional).<br /><br /><br /><br /><br /><br /></div>http://www.myhobbielobbie.com/2014/06/oven-baked-zucchini-fries.htmlnoreply@blogger.com (Trisha)2tag:blogger.com,1999:blog-867076605755985091.post-3289286334797391759Fri, 06 Jun 2014 12:37:00 +00002014-06-06T05:38:20.846-07:00bakedbarbequechickenIndian cuisinerecipeCross between Chicken Tikka & Tangdi Kebab<div dir="ltr" style="text-align: left;" trbidi="on">I've been craving some good old Indian food, and not just anything, but something along the lines of Chicken Tikka or Tandoori Chicken. So I picked up a 'heat &amp; eat' version of Chicken Tikka at the local supermarket and let me tell you, it was awful, just awful. It looked like the real thing, but tasted nothing like it. It was so disappointing. I knew the only way I was going to get a decent version was to try making it myself. Now I don't have a coal fired barbecue pit yet, so I would have to make do with the oven. Next, I looked around for a while on the internet till I found a recipe that looked and sounded interesting enough to try.<br /><div><br /></div><div>I marinated the meat in the morning and baked it in the oven that evening. Now I know you're thinking, isn't Chicken Tikka usually in the kebab form, cubes of boneless chicken meat on a skewer? I had a couple of pieces of chicken leg (drumstick and thigh attached) in the freezer and I decided to use that. The marinade is a Chicken Tikka one, but the cut of meat used is more a Tangdi kebab (Tangdi = leg). I loved the way this turned out. The meat actually had a little char on the outside but was moist and tender on the inside. That marinade was fantastic, the flavors were perfect. I was thrilled with the result. Now I don't have to rely on the store bought stuff.</div><div><br /></div><div>My husband loves a good tandoori chicken, or kebabs of any sort really. He was so excited to see this on his dinner plate. He considers himself a connoisseur of kebabs, of sorts and he loved it. So I know I'm onto something good here. This recipe is a keeper. Serve this with some <a href="http://www.myhobbielobbie.com/2012/02/baked-naans.html">naan</a> and a <a href="http://www.myhobbielobbie.com/2011/07/mixed-raita.html">raita</a> and treat yourself to a good homemade Indian meal. &nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-luVWkDPDOP8/U5Gg5AzG_II/AAAAAAAABJk/Q49joFgx5gs/s1600/Chicken+Tikka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-luVWkDPDOP8/U5Gg5AzG_II/AAAAAAAABJk/Q49joFgx5gs/s1600/Chicken+Tikka.jpg" height="240" width="320" /></a></div><div><br /></div><div><b>Chicken Tikka</b></div><div>Recipe from: <i><a href="http://nomoremicrowaves.wordpress.com/2010/05/02/chicken-tikka-kebab/">No More Microwaves</a></i><br /><b><br /></b></div><div>2 chicken legs (you could also use boneless chicken cubes)</div><div>1/4 cup plain yogurt</div><div>1 tsp garlic, finely chopped</div><div>1 tsp garlic, finely chopped</div><div>1 tsp coriander powder</div><div>1/2 tsp cumin powder</div><div>1 tsp Kashmiri chilly powder (or used a mild red chilly powder)</div><div>1/2 tsp salt</div><div>1/4 tsp garam masala</div><div>1/4 tsp turmeric powder</div><div><br /></div><div>Mix all the spices with the yogurt.&nbsp;</div><div><br /></div><div>Make a couple of deep slits with a sharp knife in the thigh and the drumstick on both sides. Marinade the chicken with the yogurt and spice mix. Cover with some cling film and leave it in the refrigerator overnight.</div><div><br /></div><div>When you are ready to cook it, preheat the oven to 180°.&nbsp;</div><div><br /></div><div>Discard the excess marinade and place the chicken on a foil-lined baking tray, for easier clean up. Bake for about 20 minutes. Baste the chicken with a little olive oil.&nbsp;</div><div><br /></div><div>Turn over and cook for another 15-20 minutes or till the juices run clear (the time will depend on the size of the chicken pieces), when the flesh near the joint is pierced with a knife. (The internal temperature of the chicken should have reached 165°, if you are using a meat thermometer). Baste midway if needed.&nbsp;</div><div><br /></div><div>Enjoy!!!</div><div><br /></div><div>Notes:&nbsp;</div><div>1) If you are using boneless chicken cubes, and you intend using bamboo skewers, soak the skewers in cold water for about half an hour to prevent it from burning in the oven.</div><div>2) Also, the cooking time for the cubes will be lesser.</div><div><br /></div><div><br /></div></div>http://www.myhobbielobbie.com/2014/06/cross-between-chicken-tikka-tangdi-kebab.htmlnoreply@blogger.com (Trisha)0tag:blogger.com,1999:blog-867076605755985091.post-5758093623538930273Mon, 02 Jun 2014 04:00:00 +00002014-06-01T22:15:02.722-07:00bakedcakerecipeSecret Recipe ClubSRC: Cinnamon Sugar Apple Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">With another month simply flying by, we find ourselves at yet another <a href="http://www.secretrecipeclub.com/">SRC</a> reveal. I still can't believe it is June already, the first half of this year has sure gone by really fast. Is anyone else thinking about Christmas? I am, see its winter here in Sydney and my brain still hasn't gotten used to a Summer Christmas. So with this beautiful cooler weather, I find myself thinking of Christmas more often than I should.<br /><br />Anyway, back to SRC. This month I was assigned an amazing blog called "<a href="http://thepajamachef.com/">The Pajama Chef</a>", written by Sarah. Please go over and say Hi to Sarah. She loves cooking, baking and running. Along with her husband Ben, she has 2 precious kitties, Sheba Genevieve and Misty Morning Fog. How cute are those names! And just wait till you see their pictures. :)<br /><br />Sarah has some wonderful recipes. I was truly inspired. She has a bunch of quick, healthy packed lunch ideas, and since I've just started a new job, I know I'll have a chance to try them soon. I had a wide variety of recipes to choose from, but I was drawn to her coffee cake recipes, like this <a href="http://thepajamachef.com/2012/04/25/royal-berry-coffee-cake/">Royal Berry Coffee Cake</a>, and this <a href="http://thepajamachef.com/2011/03/02/lemon-blueberry-bread/">Lemon Blueberry Bread</a>&nbsp;and this <a href="http://thepajamachef.com/2011/11/09/cinnamon-sugar-apple-cake/">Cinnamon Sugar Apple Cake</a>. I had some apples at hand from my last trip to the Flemington Markets, so I decided to try out the Cinnamon Sugar Apple Cake and you can imagine how wonderful my house smelt while this cake was in the oven. That was a good start but what came after was better than I could ever imagine. The cake was beautifully moist and light and the topping flavorful and crunchy. This one is a definite keeper. I'm happy I can use apples for something other than my usual <a href="http://www.myhobbielobbie.com/2011/11/happy-thanksgiving.html">Apple Pie</a>. Thank you Sarah, for sharing this wonderful recipe.<br /><br />Like Sarah, I didn't have any buttermilk. I thought I did, but I was wrong. Anyway, I did the next best thing, in a one cup measuring cup, put in one tbsp fresh lemon juice and top with milk to fill the one cup. Let it stand for 2 minutes and use it in the recipe.<br /><br />Also I didn't have a 9x13 pan so I used a smaller pan. It resulted in a taller cake and slightly longer baking time. But I think the 9x13 pan would result in a nice sheet cake.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5FSxeZYMuss/U4wAGuaafCI/AAAAAAAABI8/ngtK4t0_1sk/s1600/Cinnamon+Sugar+Apple+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5FSxeZYMuss/U4wAGuaafCI/AAAAAAAABI8/ngtK4t0_1sk/s1600/Cinnamon+Sugar+Apple+Cake.jpg" height="300" width="400" /></a></div><br /><br /><b>Cinnamon Sugar Apple Cake</b><br /><b><br /></b><i>For the cake -&nbsp;</i><br />1 1/2 cups brown sugar<br />1/3 cup Canola oil<br />1 egg<br />1 cup buttermilk (I was out, so I used the substitution mentioned above)<br />1 tsp Vanilla<br />1 tsp baking soda<br />2 1/2 cups all-purpose flour<br />1 1/2 cups chopped apples (I used 1 large Granny Smith with the skin on)<br />A pinch of salt (The original recipe doesn't use it, but I think it makes the flavors pop)<br /><br /><i>For the topping -&nbsp;</i><br />1 tbsp butter, melted<br />1 tsp cinnamon powder<br />1/2 cup sugar<br /><br />Preheat the oven to 180°. Lightly grease the cake pan you are using.<br /><br />In a large mixing bowl, whisk together the brown sugar, oil, egg and buttermilk and salt.<br /><br />Add the vanilla and baking soda.<br /><br />Fold in flour and chopped apples.<br /><br />Pour the batter into the prepped cake pan.<br /><br />To make the topping, in a small bowl mix the sugar and cinnamon. Add the melted better and mix through with a fork. Evenly sprinkle over the batter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oFHTGCvEN_0/U4wAWigkaDI/AAAAAAAABJE/cM71saU_P0I/s1600/Cinnamon+Sugar+Apple+Cake+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oFHTGCvEN_0/U4wAWigkaDI/AAAAAAAABJE/cM71saU_P0I/s1600/Cinnamon+Sugar+Apple+Cake+batter.jpg" height="240" width="320" /></a></div><br /><br />Bake for about 40-45 minutes or till done.<br /><br /><br /></div><!-- start InLinkz script --> <br /><div class="InLinkzContainer" id="404102"><a href="http://new.inlinkz.com//luwpview.php?id=404102" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div><script src="http://static.inlinkz.com/cs2.js?v=007" type="text/javascript"></script><!-- end InLinkz script --></div>http://www.myhobbielobbie.com/2014/06/src-cinnamon-sugar-apple-cake.htmlnoreply@blogger.com (Trisha)6tag:blogger.com,1999:blog-867076605755985091.post-7520220809206168475Tue, 06 May 2014 22:45:00 +00002014-05-06T15:47:09.616-07:00beefrecipeSecret Recipe ClubsoupSRC Orphan Rescue - Beef N Bean Minestrone<div dir="ltr" style="text-align: left;" trbidi="on">Today, I have an opportunity to put up a second recipe from a different blog for <a href="http://www.secretrecipeclub.com/">SRC</a>,&nbsp;though&nbsp;I wish it was under better circumstances. I'm picking a recipe from Wendy's blog - <a href="http://www.wendyweekendgourmet.com/">The Weekend Gourmet</a>. Sadly she was left out of this months reveal, since the person who was assigned her blog, didn't get a post up. That is<i>&nbsp;"So not cool!"</i> I know how disappointing it is to be left out of the fun, since this has happened to me twice in the past. So when I heard that Group A had an orphan this month, I was more than happy to jump in and help out. It would be really great if you could stop over at Wendy's and say Hi, I know it would make her feel a lot better.<br /><div><br /></div><div>Wendy is a girl after my own heart. She enjoys a lot of the things that I do like travelling, listening to music, watching movies, reading and of course, good food. And get this - she's actually a celebrity, she's been on TV and cooked in front of a live studio audience! Wendy, I admire you, I would've been a bunch of nerves. One look at her Recipe Index, and you know why she's had such success in the food world. She has an impressive repertoire and picking just one recipe for today's post proved to be quite a task. There's so much that I wanted to try.&nbsp;</div><div><br /></div><div>Nevertheless, I chose to make her <a href="http://www.wendyweekendgourmet.com/2011/11/celebrating-return-of-soup-weather-in.html">Sausage-White Bean Minestrone</a>. The temperature in Sydney has been steadily dropping and we are well into autumn. Just yesterday, I told my husband that I wanted to add a few made from scratch soups to my regular rotation. I've had quite a few packet soups in the past and I don't think I can take anymore of those. I figured, I try so hard to make most of my food and condiments from scratch, so why not soups? When I saw this recipe, I knew I had to try it out. I just made a couple of changes to the recipe based on what I had on hand. Also I halved the recipe. You can visit Wendy's site for the original recipe. The one below, includes a few changes I made. This soup was fantastic. The flavors were beautiful and even my non-soup-loving husband enjoyed this. Thanks for the inspiration Wendy. I know I'll be making this soup again.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7ckUT5Qn4os/U2lilI1qlDI/AAAAAAAABIc/hmTD_0cXJGw/s1600/Beef+N+Bean+Minestrone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7ckUT5Qn4os/U2lilI1qlDI/AAAAAAAABIc/hmTD_0cXJGw/s1600/Beef+N+Bean+Minestrone.jpg" height="240" width="320" /></a></div><div><br /></div><div><br /></div><div><b>Beef N Bean Minestrone</b></div><div><b><br /></b></div><div>1/2 lb Ground Beef</div><div>1 tbsp Olive oil</div><div>1 onion, chopped</div><div>1 carrot, finely chopped</div><div>1-2 cloves of garlic, grated or finely chopped</div><div>1/2 tsp dried Italian herb mix</div><div>4 cups chicken stock</div><div>1/2 can white beans, rinsed and drained</div><div>1/2 can diced tomatoes</div><div>4 oz spiral pasta or macaroni (the original called for rigatoni, but you could use whatever you have) {Adjust quantity of pasta to your liking}</div><div><br /></div><div>Heat the olive oil in a large pot.</div><div><br /></div><div>Add the ground beef to the pot and over high heat left it brown.</div><div><br /></div><div>Turn the heat to medium and add the chopped onion, carrot and garlic to the pot and mix well. Let this cook off for 5 minutes till the veggies have softened a bit.</div><div><br /></div><div>Add the herb mix and stir to distribute well.</div><div><br /></div><div>Add the diced tomato and stir. Give it a minute to mix with the other ingredients in the pot. Add the stock. Let the soup come to a boil, then cover and simmer for 30 minutes.</div><div><br /></div><div>Add the pasta / macaroni and beans and cover and let it cook for a further 10-15 minutes based on the cooking time of the pasta.</div><div><br /></div><div>Serve it hot!</div><div><br /></div><div><br /></div><div>Note:&nbsp;</div><div>1) The original recipe used celery and fresh Italian parsley, which I left out since I didn't have any.</div><div>2) Wendy also used 1/2 cup of red wine, which I left out.</div><div><br /></div><div><br /></div><div><br /></div></div> <!-- start InLinkz script --> <div class='InLinkzContainer' id='394315' > <a rel='nofollow' href="http://new.inlinkz.com//luwpview.php?id=394315" title="click to view in an external page.">An InLinkz Link-up</a></div> <script type='text/javascript' src='http://static.inlinkz.com/cs2.js?v=007'></script><!-- end InLinkz script -->http://www.myhobbielobbie.com/2014/05/src-orphan-rescue-beef-n-bean-minestrone.htmlnoreply@blogger.com (Trisha)16